Yield
4-6 servings
Prep Time
10 min
Cook Time
35 min
Total Time
45 min


Ingredients

  • 1 cup (250 g) onion, chopped
  • 1 ½ cups (120 g) guanciale, diced
  • 1 tbsp (15 g) scotch bonnet paste
  • 4 sprigs thyme (divided equally)
  • 2 cups (370 g) long-grain U.S. rice, washed and drained
  • 2 cups (500 mL) chicken stock
  • 1 cup (250 g) black-eyed peas (drained)
  • 2 cups (500 mL) coconut milk
  • 2 cups (200 g) okra, sliced into disks, ½ to ¾ inch thick
  • ½ cup (85 g) tomatoes, diced
  • ½ teaspoon (2.5 g) black pepper
  • ½ cup (250 g) celery, chopped
  • ½ cup (250 g) green bell pepper, chopped

Directions

  1. Add guanciale to the stock pot and ensure it covers the bottom of the pot completely; cook on high heat.
  2. Fry it until it’s crispy, then remove the guanciale with a slotted spoon and reserve on a plate lined with paper towel.
  3. Add onion, celery, and bell peppers and sauté.
  4. Once onions have become translucent, add okra, tomatoes and rice and mix well.
  5. Add garlic paste, scotch bonnet paste, black-eyed peas, thyme and ground pepper, then deglaze the pot with chicken stock.
  6. Stir in the coconut milk, cover, and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.
  7. Fluff up the rice with a fork and stir in the chopped guanciale.

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