Coconut, Black-Eyed Pea, Pepper, and Pandan Rice
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 tablespoons coconut oil
1 small white onion, diced
1 small green pepper, diced
1 small sweet red pepper, diced
1,2, or 3 red chile peppers, depending on your heat tolerance
1 pound fresh black eyed peas (or the equivalent dried or canned)
1 cup basmati rice
1 cup coconut milk
2 cups vegetable or chicken broth
1 pandan leaf, knotted in the middle
salt and white pepper, to taste
Instructions:
Saute the onion, green pepper, red pepper, and hot pepper in the coconut oil until soft. Add all of the rest of the ingredients (if you are using dried beans, cook until soft in another pot before adding), bring to a boil and then simmer, covered, until the rice is cooked. Remove the pandan leaf and sat and pepper to taste.
From tastytrix.blogspot.com