Rice Squash and Peas

Author: admin
The Caribbean treat!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dishes
Cuisine Caribbean
Servings 4 people


  • 1 small Yellow Onion diced
  • 1 cup Brown Rice
  • 2 cups Butternut Squash peeled, seeded and diced
  • 1 tsp Dried Thyme
  • 1/2 tsp Ground Cumin
  • 1 15oz Can of Black-eyed Peas cooked, drained and rinsed
  • 2 1/2 cups Hot Water
  • 2 tbsp Fresh Cilantro chopped
  • 3 cloves Garlic minced
  • 1 tsp Grapeseed Oil


  • Heat grapeseed oil on medium heat in a large saucepan
  • Add onion and cover cook for 5 minutes
  • Add the garlic, cumin, thyme, and butternut squash cook for 10 minutes until squash is soft
  • Stir in water, peas, and rice
  • Bring to a boil
  • Reduce heat to low
  • Cover and simmer for about 30 minutes until the rice is cooked
  • Sprinkle with cilantro and serve

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