Arroz de Frijol de Cabecita Negra

Black-Eyed Peas Rice

Preparation info

  • Difficulty


  • 10


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Here we have the other rice dish we make with beans and coconut. It is very good and can be a one-dish meal by itself.


  • ½ pound dry black-eyed peas
  • 4 cups coconut milk (freshly made, or canned)
  • 2 cups rice
  • 2 teaspoons salt


  1. Place the beans and cups of water in a medium pot over medium-low heat. Cover and simmer for 45 minutes, or until the beans have softened and absorbed most of the water; reduce the heat if the water is evaporating too fast. Drain and set aside.
  2. In another medium pot place the coconut milk and bring to a simmer. Add the rice, salt and drained beans. Simmer uncovered over medium heat for 5 to 7 minutes or until you see the rice very close to the surface of the liquid.
  3. Reduce the heat to low, cover and cook for 20 minutes.
  4. Serve.