Recipe by ESTILOSA
"Inspired by the Caribbean, this recipe uses coconut milk to add flavor to beans and rice. Add a little zing to a healthy brown rice!"
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1 (15.5 ounce) can
black-eyed peas, drained
I'm from the Caribbean and this recipe is incomplete - that's why it tasted awful. Firstly it would have tasted better with red kidney beans. The beans needs to be half cooked first, then add the coconut milk, then season with escallions, thyme, salt, black pepper, 1 peg garlic, a few allspice. Then add the rice and cook until done. Try that!
It smell really good but was pretty boring. I even added coconut flakes to it.
this recipe leaves much to be desired. it needs spices and fresh not canned peas or beans.
This recipe is great, I added salt and pepper along with some chives and loved it. I served it alongside some jerk chicken for a perfect meal!
It was okay - kinda sweetish, but very little flavor.
Smelled good but didn't taste like much.
Simple and yummy.
Quick and easy. I used this as a side with some vegan jamaican patties and callaloo and a rundown that I had all prepared from scratch so such a nice and easy side was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Coconut Rice and Black-Eyed Peas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 57
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