Mr Organics Green Pea Rice + Black Beans (Rice & Peas)

This is my version of the famous rice and peas. There is always controversy when people use garden peas. I believe since I used the peas in the form of rice and still retained an acceptable pulse in the form of black beans the rice and peas police shall spare me this time around. I absolutely love this dish because it is light and has a deep earthy flavour, not to mention, guilt-free. Instead of using coconut milk, I prefer to stir in a spoonful of coconut oil the rice can be a little dry so this not only adds flavour it also helps retain the moisture.

As I have mentioned in previous posts, I believe vegetable stock should always be homemade unless you have access to exceptionally good quality stock. The flavours are so delicate and I find most shop-bought versions add a musty staleness to a dish. Use those fresh herbs you know you probably will not get through the whole bunch. When preparing vegetables, save the offcuts you would normally bin or compost. Making your own stock is extremely easy and affordable. If you do not have your stock, for this dish you can use 2 cups of water.

Ingredients

I tin black beans (410g)

2 cups vegetable stock

1 cup Mr organic pea rice

1 small onion, finely chopped

1 clove garlic, chopped

Fresh thyme sprig or ¼ tsp dried thyme

1 tsp all spice

1 tbsp coconut oil

1 tsp salt

When I saw the box there was only one dish on my mind.

Method

In a medium sized saucepan, on low heat to medium heat, warm up coconut oil and add garlic and onions. Cook until they are translucent and add back beans, all spice, salt and cook for a further five minutes. Keep an eye on the beans so they do not stick to the bottom of the pan.

Add pea rice, thyme, vegetable stock and cover pot with a cartouche first and then with a lid. Cook the rice on low heat for 15 minutes.

Once the rice is cooked to your liking, add a tablespoon of coconut oil, rake it in with a fork and check seasoning. Leave to stand for 5 minutes before serving. Serve with fresh lime.

Serve alongside a stew of choice, I normally have this with meat or vegetable curry.

Try with this Curried Goat Stew.