I needed something quick to serve with a Cuban-style shredded pork, and I thought of a tasty rice that my friend from Panama made for us when we ate at her house recently. Although my quick throw-together coconut rice didn’t taste anything like hers, it was absolutely perfect and a huge hit with the family.
Coconut-Black Eyed Peas Quick Rice
Prep time
Cook time
Total time
This recipe pairs perfectly with a spicy shredded meat in a burrito...just an idea!
Serves: 6
Ingredients
- 3 cups Instant rice
- 1 13.5 oz can coconut milk (about 2 cups)
- 1 cup water
- 1 Tbsp olive oil
- ½ tsp crushed red pepper flakes
- ⅛ cup white wine vinegar
- 2 tsp chicken bouillon
- 2 Tbsp minced cilantro
- 1 can black eyed peas, drained
- salt and pepper to taste
Instructions
- Add rice, liquids, and spices to a microwave-safe dish. Stir.
- Cover dish and microwave on high for 4 minutes.
- Stir in black eyed peas and cook for an additional minute.
- Let rice sit for 3-5 minutes before removing the lid. Stir before serving.
- NOTE: if you'd like your rice a little less coconutty, use one cup of coconut milk and 2 cups of water.
We ate this sweet coconut rice with Cuban-style shredded pork, wrapped in a burrito with a little bit of cheese and green peas. It was absolute perfection!
© 2012, Food Fun Family. All rights reserved.
This looks so good. I love coconut milk flavored food and I just bought a can of coconut milk yesterday. I actually found this while I was searching for a black eyed pea recipe…it is exactly what I needed!