Guyanese Cook-Up Rice with Coconut Greens

Ingredients

• 1 can black-eyed peas, drained
• 1 1/2 cups long-grain rice
• 1 can coconut milk
• 4 cups chopped greens such as callaloo or spinach
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 small red bell pepper, diced
• 2 tsp dried thyme
• 1 Scotch bonnet, left whole
• 4 scallions, sliced
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain well.
2. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then add the garlic and thyme for 30 seconds.
3. Add the black-eyed peas and turn them in the oil for 2 minutes.
4. Pour in the coconut milk and 1 1/4 cups water, add 1 1/2 teaspoons salt, and drop in the whole Scotch bonnet.
5. Leave the chili whole and lift it out at the end. A burst Scotch bonnet in a one-pot rice makes the entire dish too hot to eat.
6. Stir in the drained rice, taste the liquid and correct the salt now, then bring to a boil.
7. Cover, reduce to the lowest heat, and cook for 20 minutes without lifting the lid. Coconut milk catches easily, so keep the flame as low as it goes.
8. Scatter the greens over the top for the last 5 minutes, then rest off the heat for 10 minutes, discard the chili, fluff with a fork, and serve with the scallions and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.