Split Peas and Rice

5 from 1 vote

Caribbean split peas and rice cookup is a hearty and nutritious dish that combines tender split peas with perfectly cooked rice, and seasoned with traditional spices for a comforting meal.

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Prep Time 45

Cook Time 45

Resting time 45

Total Time 2 15

Servings: 6

Course: Main Course, Side Dish

Cuisine: Caribbean

Calories: 591

Ingredients Method Nutrition Notes

Ingredients

1 cup yellow split peas
3 pimento peppers chopped
1/2 cup shredded carrot approximately 1.5 oz
1 cup cubed pumpkin
1/2 cup onion chopped.
1/4 cup chopped celery
4 cloves garlic finely chopped
2 scallions finely chopped
1 1/2 cups parboiled rice
1/4 teaspoon all-purpose seasoning
1/4 teaspoon salt
8 oz smoked bones or pigtail See note 1 for preparing pigtails
2 cups water

Method

Rinse out split peas and put them in water for at least one hour or more. Overnight is best.
On medium-high heat, in a heavy-bottomed pot place the drained split peas, onions, garlic, smoked bones (if using), pumpkin, and 3 cups of water.
Boil until the peas are soft to crush.
Add in washed rice, along with 2 cups of water and carrots. (See note 2)
Add salt and all-purpose seasoning.
Lower the heat to low and cook until the rice is tender.
Taste for salt and adjust if needed.

Nutrition

Calories: 591kcal

Notes

Note 1: If using pigtails, boil the pigtails till the salt has been removed, cut the tails into smaller pieces, and use.

Note 2: By the time my split peas were tender, there was little amount of water in the pot. If your peas get tender and there is a decent amount of water, add less water when adding in the rice. If you want a "wetter" dish, add all the water and then let the rice steam.

Recipe Printed From ThisBagoGirl.com

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