Why this fits a family on a budget
Canned black-eyed peas and pantry spices keep this filling four-serving meal around $1.80 per plate, well within the weekly budget target. Two pans running simultaneously means dinner is on the table in 40 minutes with no advanced techniques required.
• 30 oz canned black-eyed peas
• 14.5 oz canned diced tomatoes
• 13.5 oz canned coconut milk
• 1.5 cup long-grain white rice
• 1.5 cup water
• 1 whole green bell pepper
• 1 whole yellow onion
• 3 whole garlic cloves
• 1.5 cup fresh or frozen okra slices
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp ground coriander
• 0.25 tsp cayenne pepper
• 0.5 tsp dried thyme
• 1 tsp salt
• 0.25 tsp black pepper
• 2 stalk green onions
1. Dice the yellow onion and green bell pepper into half-inch pieces. Mince the garlic cloves finely. Slice the green onions thinly and set aside for garnish.
2. Start the coconut rice first: Pour the coconut milk and 1.5 cups of water into a medium saucepan with a lid. Add a pinch of salt and bring to a boil over medium-high heat — you will see large bubbles forming and steam rising.
3. Stir in the white rice, reduce the heat to the lowest setting, and cover with the lid. Cook for 18 minutes without lifting the lid. After 18 minutes, turn off the heat and let the rice sit covered for 5 minutes. It should be fluffy with no standing liquid.
4. While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet or wide saucepan over medium-high heat until the oil shimmers, about 1 minute.
5. Add the diced onion and bell pepper. Cook for 5 minutes, stirring every minute or so, until the vegetables soften and the onion turns translucent and lightly golden.
6. Add the minced garlic, ground coriander, cayenne pepper, and dried thyme. Stir constantly for 30 seconds until the spices are fragrant.
7. Stir in the tomato paste and cook for 1 minute, pressing it against the pan, until it darkens from bright red to a deeper brick-red color.
8. Pour in the canned diced tomatoes with their juices and stir to combine. Let the mixture simmer for 3 minutes over medium heat.
9. Drain and rinse both cans of black-eyed peas under cold water, then add them to the skillet along with the frozen okra. Stir everything together.
10. Reduce heat to medium-low and cook uncovered for 8 to 10 minutes, stirring every couple of minutes, until the okra is tender and bright green and the stew has thickened slightly. Season with salt and black pepper to taste.
11. Fluff the coconut rice with a fork. Serve the stew over or alongside the coconut rice and garnish with sliced green onions.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.