Carribean Rice and "Peas"

One bowl meals are possibly my favorite kind of meals. Only one kind of utensil is required, very few dishes are dirtied, and you get tons of different flavors and textures and nutrients in every bite. It makes yumminess and good-for-you easy and efficient, what's not to love?

This was easy to put together, though it did take an hour and a half or so. So if you don't mind eating a little later than usual, I would definitely recommend this. It feeds about 4-6, depending on how hungry you (it could probably feed 7 of me, actually).

Caribbean Rice and Peas

Adapted from Food Network

16 ounces frozen black-eyed peas, thawed

Salt

2 tablespoons extra-virgin olive oil

12 ounces turkey kielbasa (or other smoked sausage, thinly sliced)

1 large bunch scallions, sliced, white and green parts separated

3 small ribs celery, diced

5 cloves garlic, sliced

1/2 jalapeno, finely chopped

2 teaspoons jerk seasoning

2 teaspoons chopped fresh thyme

2 tablespoons tomato paste

1 cup uncooked long-grain brown rice

3 bay leaves

4 cups stemmed and chopped collard greens

Combine the black-eyed peas, 3 1/2 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.

Just before serving, add the scallion greens and fluff with a fork.