Tomatoes and black eye peas makes the perfect paring for this basmati rice recipe. I love black eye peas and rice, but this version with the tomatoes is fit for a fine dining menu. A hint of cumin adds a bit of warm and earthy profile. I like to classify this beautifully flavored dish as the sister of Mexican Rice and Beans. [Except it does not have the typical black beans, cilantro and chill powder that is signature to the Mexican rice.]
Make this dish once and it will be a regular placement on your menu. I usually use it as a side dish, but it works well as a vegetarian or vegan entree. I hope you will make this recipe and enjoy it as much as we do. Side note – my son does not like black eye peas, however, when he first ate this dish he was not able to detect that it was his least favorite beans. He now looks forward to eating it, down to the last bean. Happy cooking!
Tomatoes, Black Eye Peas Basmati Rice
An easy vegetarian and vegan friendly rice dish. Serve it as a side dish or as a main entree.
- 1 cup basmati rice rinsed thoroughly
- 1 3/4 cups vegetable broth
- 15 ounces canned black eye peas rinsed thoroughly
- 3 vine ripen tomatoes diced
- 1 medium shallot diced finely
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh garlic crushed
- 1 teaspoon sea salt or kosher (adjust for your diet)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- OPTIONAL: garnish with chopped scallions
In a medium heavy bottom pot, heat the olive oil over medium heat.
Saute the shallots two minutes until translucent.
Add the cumin, stir and cook 20 to 30 seconds.
Add in the thyme and garlic, stir and cook 30 to 60 seconds.
Add in the tomatoes. Season with a generous pinch of the salt and black pepper. Add the black eye peas. Stir, cover pot with tight lid and simmer 8 to 10 minutes until the tomatoes break down.
Note: Use medium to medium-high heat.
Add in the rice. Season with the remaining salt and pepper. Stir.
Pour in the vegetable borth (or chicken broth). Stir. Bring to a boil over medium high heat.
Once the boil starts, cover the pot with tight lid, reduce heat to low and cook for 13 to 14 minutes.
Turn off the heat. Fluff with spoon or fork. Cover and allow to rest 10 minutes.
Serve as a side dish or entree. Garnish with scallion is optional.
For non-vegetarians/vegans, you can substitute chicken broth.
I use this recipe most of the time as a side dish and it serves 6. I serve this with my Turkey Minced Meat, Sausage and veggies recipe.
As an entree – you can get up to four servings and add some fresh leafy green veggies on the side.