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West Indian Rice & Peas With Tempeh

West Indian Rice & Peas With Tempeh is built on Brown Rice Uncooked, Vegetable Oil, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 2 1/2 tbsp
• 4 cup
• 1/4 cup

Method (preview)

1. 1

   Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly.

2. 2

   Add the water & cinnamon stick.

3. 3

   Cover the pot & bring it to a rapid boil.

4. 4

   Do not peek at the rice, but when the steam starts escaping, turn the heat down.

5. 5

   Simmer for 40 minutes.

6. 6

   Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20-25 minutes).

7. 7

   Drain them & remove the bay leaves.

8. 8

   Keep warm till the rice & tempeh are ready.

9. 9

   Saute the garlic & onion with the 1/4 cup of oil till the onions soften.

10. 10

    Stir in chile & bell pepper.

11. 11

    Saute for 2 minutes.

12. 12

    Add fennel, tempeh, salt & pepper.

13. 13

    Lower heat, but stir frequently til tempeh is crisp & golden.