Peas And Rice | FoodieAtlas

Ingredients

1 cup pigeon peas (or black-eyed peas), cooked and drained
1 1/2 cups long-grain rice, rinsed
1 large onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon ground allspice
1 bay leaf
4 cups chicken or vegetable broth
2 tablespoons vegetable oil
Salt and pepper to taste

Instructions

Prepare the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion, bell pepper, and minced garlic. Saut√© until the vegetables are soft and the onion is translucent, about 5 minutes.

Add the Tomato Paste and Spices

Stir in the tomato paste, thyme, paprika, ground allspice, and bay leaf. Cook for another 2-3 minutes, allowing the spices to become fragrant.

Add the Rice and Peas

Add the rinsed rice to the pot, stirring to coat the grains with the tomato and spice mixture. Then, add the cooked and drained pigeon peas (or black-eyed peas).

Cook the Rice

Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Fluff and Serve

Remove the pot from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork and remove the bay leaf before serving.