Happy Herbivore Recipe

Caribbean Peas & Rice

Servings: 2

All the flavors of the Caribbean captured in this easy, well balanced meal. You can also add vegan sausage sliced on the diagonal for a more varied dish. 

Picture of Caribbean Peas & Rice

Additional Info

Recipe added on November 18, 2010 by



Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in black-eyed peas and greens. Serve with jalapeno sauce on the table. 

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 2
  • Amount Per Serving
  • Calories 460.30
  • Fat 3.70g
  • Carbohydrate 97.30g
  • Dietary Fiber19.80g
  • Sugars14.90g
  • Protein15.40g


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