This was a quick rice dish that I served with large baked sweet potatoes. Very easy!
If you use vegetable broth the dish is vegetarian/vegan as well.
Black Eyed Peas and Coconut Rice
1 Tbsp extra virgin olive oil
3/4 tsp dried diced garlic
1/2 tsp red pepper flakes
1 cup long grain rice
1 cup lower sodium chicken or vegetable broth
1 cup light coconut milk
1 15-ounce can black-eyed peas, drained and rinsed
1/3 cup finely diced lightly salted and roasted cashews
1 tsp dried cilantro
In a large saucepan heat the oil over medium heat. Add in the garlic and red pepper flakes, let warm through. Add in the rice and stir till coated and turning golden. Stir in the broth, coconut milk and the peas. Bring to a boil, lower the heat to low, cover tightly and cook for 20 minutes.
Fluff up, stir in the cashews and cilantro and serve.
Serves 3 smaller appetites.