Rice-1-6Happy New Year to you all!  It’s been so long since I’ve stopped into my little corner of the web and I must say that I’ve missed blogging.   I’ve read your emails and comments and will be bringing you all new recipes in the New Year!


First up we have black eyed peas and rice.  It’s traditional to start the New Year with a dish using black eyed peas as it will bring prosperity throughout the year.   Instead of making the traditional Guyanese cook-up I served up a plate of Black eyed peas and rice which was absolutely delicious.   This is a great everyday side dish; serve with roasted chicken and veggies.   Enjoy!





Recipe Type: Side Dish
Author: Jehan P
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
  • 2 cups long grain rice
  • 1 medium onion, diced
  • 1 tbsp butter
  • 2 tsp canola oil
  • 1 tsp grated ginger
  • 2 tsp crushed garlic
  • 8 sprigs thyme
  • ½ tsp dried basil
  • 1 wiri wiri pepper
  • 2 tsp salt
  • ¾ cup coconut cream
  • 3 cups water
  • 15 oz can of black eyed peas, drained and rinsed
  • Finely chopped scallion
  1. In a large pot over medium fire, heat oil and butter until hot. Add onion and cook until it begins to sweat, about 2-3 minutes.
  2. Next add garlic, ginger, pepper, thyme and basil then cook for about 30 second while stirring frequently. Add coconut cream and water and bring to a boil.
  3. Next add rice, black eyed peas and salt and stir. Bring to a boil once again, lower heat to a simmer.
  4. Cover the pot and cook for 20-25 minutes.
  5. Remove from heat and garnish with chopped scallion.