BETA
Pepper & Black-Eyed Pea Rice
Fluffy rice and black-eyed peas meet sweet peppers and golden halloumi, with cilantro and lime to finish.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Long grain rice140 g
- Canned black-eyed peas300 g
- Halloumi150 g
- Bell pepper180 g
- Onion100 g
- Garlic2 cloves
- Olive oil1 tbsp
- Ground cumin0.5 tsp
- Cilantro10 g
- Lime1 whole
- Salt0.25 tsp
- Water330 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk. Choose vegetarian-rennet halloumi.
Method
Prepare the ingredients
Dice onion and deseeded pepper; mince garlic. Rinse rice and drain well. Rinse and drain canned black-eyed peas, then weigh 300 g. Choose halloumi made with vegetarian rennet, pat it dry and cut into 1.5 cm cubes.
Start the rice
Heat oil in a heavy lidded saucepan over medium heat. Cook onion and pepper for 6 minutes. Add garlic and cumin for 30 seconds, then rice, 300 ml of the water and all the salt. Bring to a boil, cover and cook on low for 15 minutes.
Warm the peas
Quickly fold black-eyed peas into the rice with the remaining 30 ml water. Cover and cook over low heat for 4–5 minutes until rice is tender and peas are steaming hot. Rest off heat, covered, for 5 minutes.
Brown the cheese
While the rice rests, heat a nonstick skillet over medium-high heat. Add halloumi in a single layer without oil and cook for 4–6 minutes, turning until golden on several sides.
Finish and serve
Chop cilantro and fold through the rice with 1 tbsp lime juice. Divide rice between bowls, add the hot halloumi and serve the rest of the lime in wedges.
Halloumi is a practical house variation, not a claim that it is the same cheese as Brazilian queijo coalho.
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