Rice and Beans Served with Chicken (beef, or seafood) Stew

In the African, Asian, Mediterranean, and Spanish culture, rice dishes, and especially, rice and beans dishes are a staple at most lunch and dinner table. Often times, I'll come across a different way of preparing this very popular dish. Here in South Georgia where I reside, the diverse population of Africans, Asians, and Mexican are introducing their different cuisines to the indigenous southerners.

There are especially countless of Asians and Mexican restaurants that are patronized daily in large numbers by the indigenes. I'm finding that more and more southerners are opting for rice and beans dishes in place of their regular mashed potatoes, gravy, collard greens, and fried chicken.

At a recent Nigerian party, the favorite was the different rice dishes, jollof, fried rice (Nigerian Style), and rice and beans. Having meaty stew on white rice and beans (an African specialty) instead of the regular gravy on rice, was especially intriguing to most of the guest. Everybody wanted the recipe. So here it is.

For the Rice and Beans (Peas) you’ll need;

1. 4 cups of parboiled rice
2. 1lb bag of black eye peas – or if you prefer (1lb bag of sweet or garden peas)

If using the sweet or garden peas,

1. Rinse peas and cook in boiling water for about 5 minutes.
2. Drain and set aside.

If using the black-eye peas,

1. Rinse black-eye peas to get rid of dirt residue.
2. In a pot, bring 3 to 4 cups of water to a boil.
3. Pour in the black-eye peas, adding 2 tsp. sugar and 2 tsp salt.
4. Cook black-eye peas on medium heat until soft, not mushy.
5. Drain, and set aside.

Toss the Rice and Beans Together

1. Boil the rice as you will normally (seasoned with salt) until firm.
2. Reduce heat to low, and then add the peas.
3. Cover and simmer for about 15 minutes.
4. Mix/toss black-eye peas (sweet peas) and rice together in a serve ware and set aside.

1. Boil meat in about 4 cups of water with bouillon, salt, pepper and a ¼ cup chopped onion until tender. Set aside with the broth.
2. Blend red bell peppers, stewed tomatoes, 2 tablespoons of tomato paste and remaining onions in blender.
3. Pour blended pepper mix into a cooking pot. Bring to boil for about 40 minutes to 45 minutes on medium to high heat until most of the water has evaporated.
4. Add meat, Olive oil, and 2 cups of the broth, cover and simmer for about 30 minutes (at medium heat), stirring occasionally.
5. Remove from heat and let stand for about 5 minutes. This can be served warm from a pluggable Crockpot.

Serve the stew on the rice & beans (peas) portion.

BON APPETITE!
Recommended side dishes – salad or fried plantains.