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My review
Easy Coconut Rice and Black-Eyed Peas
ESTILOSA
"Inspired by the Caribbean, this recipe uses coconut milk to add flavor to beans and rice. Add a little zing to a healthy brown rice!"
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Ingredients
45 m servings 249 calsOriginal recipe yields 5 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 249 calories; 6.3 g fat; 41.4 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 267 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
11/21/2008
I'm from the Caribbean and this recipe is incomplete - that's why it tasted awful. Firstly it would have tasted better with red kidney beans. The beans needs to be half cooked first, then add th...
Most helpful critical review
3/4/2008
It smell really good but was pretty boring. I even added coconut flakes to it.
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11/21/2008
I'm from the Caribbean and this recipe is incomplete - that's why it tasted awful. Firstly it would have tasted better with red kidney beans. The beans needs to be half cooked first, then add th...
3/4/2008
It smell really good but was pretty boring. I even added coconut flakes to it.
7/13/2010
This recipe is great, I added salt and pepper along with some chives and loved it. I served it alongside some jerk chicken for a perfect meal!
9/21/2010
this recipe leaves much to be desired. it needs spices and fresh not canned peas or beans.
8/30/2013
Quick and easy. I used this as a side with some vegan jamaican patties and callaloo and a rundown that I had all prepared from scratch so such a nice and easy side was great.
6/17/2013
I make a lot of different rice side dishes and this one so far has been the family favorite. I also added salt and pepper to taste (which should be a given) and I pretty much eyeballed the coco...