Rice and Peas Thanksgiving Style was one of the recipes that while based on a standard, needed a lot of tweaking before it was ready for my Caribbean Thanksgiving Menu. Most Rice and Peas recipes use a traditional sofrito that has tomatoes in it, and truth told, the tomatoes were too distracting and didn’t pair well with anything Thanksgiving. Also, a part of me wanted to use dried cranberries and pecans in the Rice and Peas Thanksgiving Style because of their obvious Thanksgiving ties, but it just wasn’t quite right, and it conflicted with the coconut milk, which was really important for the Spicy Jerk Turkey Drumsticks. So, after a final tasting which culminated in three different Rice and Peas Thanksgiving Style iterations plated at once, my brave tasters and I settled upon this version. And I’m so glad we did. Also, if coconut milk isn’t your thing, consider making a version omitting the coconut milk, dried mango, and cashews. The truth is this sofrito is really really good, and the plain version was perfect on its own. We just liked the crunch and texture of the spiffed up one a little more for such a festive menu. After all, this is Rice and Peas Thanksgiving Style.
Rice and Peas Thanksgiving Style
2014-11-20 16:24:50
Serves 12
Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and rice accented with coconut, mango and cashews.
Prep Time
3 hr
Cook Time
30 min
Nutrition Facts
Serving Size
89g
Servings
12
Amount Per Serving
Calories 217
Calories from Fat 162
% Daily Value *
Total Fat 19g
30%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
5%
Sugars 5g
Protein 3g
Vitamin A
3%
Vitamin C
9%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- cooked peas
- cooked sofrito
- cooked rice
- 3 cups light coconut milk
- 1 cup chopped dried mango
- 1 cup cashew pieces (roasted and lightly salted are my favorites)
- 1 cup flaked coconut
Instructions
- To assemble the rice and peas remove all the prepared ingredients from the refrigerator about one hour before you plan to put them in the oven.
- Preheat the oven to 350° F.
- Butter a 9x13 pan.
- In a large bowl (or the stockpot), mix the peas, sofrito, and rice together.
- Add in the coconut milk and mix well.
- Add in ¾ of the mango, cashews and coconut. Mix well.
- Top with the remaining mango cashews and coconut. Bake to reheat (about 30 minutes). If you need to keep it warming longer, cover it with foil and lower the temperature to 300° F.
- Serve with Lima Bean Gratin and Spicy Jerk Turkey Drumsticks.
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Peas for Rice and Peas
2014-11-20 16:27:38
Serves 12
Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and rice accented with coconut, mango and cashews.
Prep Time
8 hr
Cook Time
2 hr
Total Time
10 hr
Nutrition Facts
Serving Size
190g
Servings
12
Amount Per Serving
Calories 116
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 320mg
13%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Sugars 1g
Protein 7g
Vitamin A
3%
Vitamin C
4%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups mixed dried beans (I used black eyed peas, black beans and red kidneys)
- 4 cups water
- 4 cups vegetable stock
- 4 bay leaves
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 tablespoons fat*
Instructions
- Soak beans overnight in a large bowl covered by at least two inches of water.
- Drain.
- Add water, vegetable stock, herbs and beans to a large stockpot.
- Cook on medium low for a couple of hours while you’re doing other things. When they are just fork tender, remove them from the heat. You can speed things along by bringing them to a boil, but I like their taste and texture better if you cook them slower and longer.
- Drain.
- If you’re making them ahead, cover and refrigerate.
Notes
- *duck, pork, butter, olive oil- just remember if you’re cooking for vegetarians or not
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Sofrito
2014-11-20 16:29:13
Serves 12
Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and rice accented with coconut, mango and cashews.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
111g
Servings
12
Amount Per Serving
Calories 52
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 25mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 4g
Protein 1g
Vitamin A
9%
Vitamin C
29%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 red pepper
- 6-8 stalks celery
- 2 large sweet onions
- 2 cloves garlic
- 1 habanero
- 10 sage leaves
- 1 tablespoon olive oil
- 1 cup white wine
Instructions
- In a food processor, add peppers, celery, onions, garlic and sage leaves.
- Pulse until the mixture is uniformly small, but each vegetable is still recognizable. You don’t want a paste.
- Add with the olive oil to a large sauté pan.
- Cook on medium (being careful not to burn the onions or garlic) until very soft.
- Add the white wine and cook until the liquid is completely evaporated.
- Set aside.
- If you’re making ahead, feel free to add it on top of the beans (don’t mix together yet), cover and refrigerate.
Notes
- I like a very fine sofrito for this particular version of rice and peas. I made it with a chunkier style during one of my trials, but I have to say the finer version infused throughout the rice much better and the flavor of the dish was more consistent.
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Rice for Rice and Peas
2014-11-20 16:31:11
Serves 12
Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and succulent rice accented with coconut, mango and cashews.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 123
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 392mg
16%
Total Carbohydrates 27g
9%
Dietary Fiber 0g
0%
Sugars 1g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups rice*
- 5 cups stock of choice (or adjust based on the brand/type you’re using)
- 1 tablespoon grated ginger
Instructions
- Bring the stock and the rice to a boil.
- Add the grated ginger.
- Cover and reduce heat to low.
- Cook until all the moisture is absorbed and the rice has the steam hole configuration going on. (Check the exact time based on the brand you used).
- Remove from heat.
- If using right away, mix into the beans and sofrito. If making ahead, pour on top of the sofrito, but don’t mix in. Cover and refrigerate.
Notes
- *I’m rarely brand specific on the blog (not because I’m not brand specific at home, but because I think too much instruction can be stifling and intimidating), but I bought Goya Golden Canilla Parboiled Rice when I got really into making Arroz con Pollo last winter and I have to say, that for this genre of rice dishes, it’s absolutely worth the trouble of tracking it down. It’s in most Latin grocery stores and any grocery store with a good Latin aisle.
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
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