Coconut Curried Rice & Black-Eyed Peas
Try this Coconut Curried Rice & Black-Eyed Peas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 clove garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 2 teaspoons curry powder
- 1/4 cup fresh parsley chopped
- 2 teaspoons worcestershire sauce
- 2 tablespoon vegetable oil
- 1 teaspoon ketchup
- 1/2 cup tomato diced
- 4 scallions thinly sliced
- 1 bell pepper diced
- 1 1/3 cups long grain rice
- 1/2 inch fresh ginger peeled
- 1 whole habanero chile
- 1 pinch ground cloves
- 13 ounces unsweetened coconut milk
- 1 1/2 cups black-eyed peas cooked
- Carbohydrate 30.4215298668134 g
- Cholesterol 115 mg
- Fat 36.6632684677637 g
- Fiber 4.55401322659984 g
- Protein 35.3124075379139 g
- Saturated Fat 15.779635633885 g
- Serving Size 1 1 Serving (308g)
- Sodium 249.414416441331 mg
- Sugar 25.8675166402135 g
- Trans Fat 2.7825942505984 g
- Calories 590 calories
Heat the oil over medium-high heat in a saucepan. add the rice and fry, stirring constantly until the rice begins to turn opaque-white and a touch of brown color develops. Add the sweet pepper and ginger and continue frying for another minute. Add garlic, chile, thyme, curry powder, ground cloves and scallions. Cook 30 seconds more, stirring well to prevent burning. Temporarily remove from the heat and carefully stir in the Worcestershire sauce...
