There are days when I feel like eating a light but simple meal. A no fuss meal to cook is always a big welcome on a busy day. That’s when I turn to split peas rice, a dish that is not only quick and easy to make, but also packed with nutrients. It’s a dish that has been around for centuries and has proven time and again to be a staple in many cultures.
As I prepare the ingredients, I’m reminded of the importance of simplicity in life. Just like the simple ingredients that go into making split peas rice, sometimes all we need is a little simplicity to bring us back to our roots and remind us of what really matters in life. Split peas rice is also a reminder that even the simplest of dishes can be delicious and satisfying. It’s all about the love and care that goes into preparing it.
Just like how we can add a little extra spice to our daily lives, infusing it with positivity and gratitude can make all the difference. We can take a page out of the split peas rice recipe book and appreciate the small things in life. The way the sun shines on our face, the sound of laughter, or even a simple meal shared with loved ones. We can find joy in the most unexpected places, just like how split peas and rice come together to create a perfect harmony of flavors. So let’s embrace the simplicity of split peas rice and apply it to our lives. Let’s add a dash of appreciation and a sprinkle of gratitude to create a fulfilling and inspiring life.
Prep Time10minutes mins
Cook Time50minutes mins
Total Time1hour hr
Course: Rice Dishes
Cuisine: Caribbean
Servings: 6
Calories:
Author: Felix (Simply Trini Cooking)
Ingredients
- 2 cups uncooked rice washed
- ½ lb. dry split peas cooked
- ½ cup saltfish flakes boiled
- 2 tbsp. coconut oil
- ½ cup ochro sliced
- 1 cup coconut milk
- 2 sprig chive finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic crushed and finely chopped
- 1 small onion finely chopped
- ½ cup tomatoes chopped
- 1 small sweet pepper chopped
- 1 tbsp. Chadon Beni finely chopped
- 1 small bouillon cube optional
- 2 tsp. tomato paste
- Salt to taste about 1/4 tsp.
- 1 hot pepper optional
- Water
Instructions
- In a deep heavy pot cook the onion and garlic in the oil until golden brown. Then add the ochro and cook until tender.
- Add the tomatoes and saltfish. Cook for about 2 minutes. Add some water and stir often so the ingredients don’t stick to the pot.
- Then add the split peas. Pour some more water and cook for about 5 minutes. Add all the seasonings, peppers and tomato paste to the broth.
- Pour the coconut milk and mix. Add the rice and more water to cover all the ingredients. Cover the pot and leave for about 15 minutes to simmer.
- Uncover the pot and stir the rice often to ensure that the rice don’t stick. A little more water may have to be added if rice needs to cook a little bit more.
- When most of the water has evaporated and the rice is tender remove and cool before serving.
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Recipe © Simply Trini Cooking. All rights reserved
Split Peas Rice
Ingredients
- 2 cups uncooked rice washed
- ½ lb. dry split peas cooked
- ½ cup saltfish flakes boiled
- 2 tbsp. coconut oil
- ½ cup ochro sliced
- 1 cup coconut milk
- 2 sprig chive finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic crushed and finely chopped
- 1 small onion finely chopped
- ½ cup tomatoes chopped
- 1 small sweet pepper chopped
- 1 tbsp. Chadon Beni finely chopped
- 1 small bouillon cube optional
- 2 tsp. tomato paste
- Salt to taste about 1/4 tsp.
- 1 hot pepper optional
- Water
Instructions
- In a deep heavy pot cook the onion and garlic in the oil until golden brown. Then add the ochro and cook until tender.
- Add the tomatoes and saltfish. Cook for about 2 minutes. Add some water and stir often so the ingredients don’t stick to the pot.
- Then add the split peas. Pour some more water and cook for about 5 minutes. Add all the seasonings, peppers and tomato paste to the broth.
- Pour the coconut milk and mix. Add the rice and more water to cover all the ingredients. Cover the pot and leave for about 15 minutes to simmer.
- Uncover the pot and stir the rice often to ensure that the rice don’t stick. A little more water may have to be added if rice needs to cook a little bit more.
- When most of the water has evaporated and the rice is tender remove and cool before serving.
