Caribbean Style Rice

Name: Caribbean Style Rice
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp veg. oil (I use canola); 3 clove garlic, sliced thin; 1 cup long grain white rice; 1 can Southern style black eyed peas; 2 tsp cumin; 1 tbsp fresh thyme; 1 1/2 can hot water (I just refill the bean can); 1 medium white onion, sliced thin; 2 tbsp Knorr granulated chicken bouillon

Angie @cook_3739503

I came up with this recipe trying to find a side to eat with Jerk Chicken. My family doesn't care for the kidney beans or coconut milk that most traditional Caribbean rice dishes are made with so we tried something different. It came out great! Super flavourful!

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Ingredients

45 mins

4 servings

2 tbspveg. oil (I use canola)
3 clovegarlic, sliced thin
1 cuplong grain white rice
1 canSouthern style black eyed peas
2 tspcumin
1 tbspfresh thyme
1 1/2 canhot water (I just refill the bean can)
1 mediumwhite onion, sliced thin
2 tbspKnorr granulated chicken bouillon

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Steps

45 mins

1

In medium sauce pan, over med/high heat, heat oil and add onion. Cook until tender
2

Add garlic. Cook until tender (a minute or 2)
3

Add rice and cook until rice is golden stirring often to not burn
4

Add can of black eyed peas and 1.5 cans of hot water.
5

As water is coming to a boil add cumin, bouillon, and thyme.
6

Once water reaches a boil, put cover on pot and turn heat down to low.
7

Allow to simmer untouched for 15 minutes.
8

Stir rice and recover until all water is absorbed (about 15 to 20 minutes)