Hoppin John..some may call it. This isn’t quite it, no ham hock here. Rice and Peas…some may call it that too…this isn’t quite that either. Black Eye Peas and rice…well yeah, it is…but in Bermuda it is plain ole peas and rice.
This was a staple in my home growing up. When I saw my mom chopping up chorizo I knew that peas and rice was for dinner. I often snuck pieces of chopped chorizo to nibble on and she would scowl at me. I love a good memory. I don’t make my peas and rice like my momma. Not that I don’t like hers, I love it…I just wanted to adjust it a bit.
My mom’s peas and rice is dark. She usually adds a browning sauce to it. I prefer mine light. I also leave out chorizo because Hubby doesn’t eat it. In order to give it some flavor since the chorizo added a lot, I add my all time favorite Maggi Vegetable Cube.
This rice is so simple and easy to make. I don’t really have a recipe written for it. And the taste is all controlled by the shake of your hand…not teaspoons or tablespoons. Oh, the relaxation of cooking..compared to baking that is!
For this…my recipe…
3/4 cup black eyed peas
2 cups parboiled rice ( I sometimes use brown rice for a healthier version)
4 cups water ( use about 1 cup more if using brown rice)
2 Maggi Vegetable Cubes
Cover peas in water and soak overnight. Drain.
Bring 4 cups water to boil. Add peas and boil for 10 minutes.
Add rice. And to your taste add the seasonings…I am heavy handed with them.
Bring back to boil, then turn down to simmer. Leave uncovered and stir occasionally.
Once water is evaporated rice should be ready. If you are using brown rice the time will be longer.
I tend to use this same method when I use red beans. Sometimes using red beans I used a can of coconut milk then add water to make up to 4 cups. Please note…I use CANNED red beans… if you use fresh..you need to boil the beans until tender prior.