Cabo Verdean Djagacida (Rice and Beans with Meat)

Ingredients

• 2 cups long-grain rice
• 1 cup dried black-eyed peas, soaked
• 500g chicken or beef, cut into pieces
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 bay leaf
• 4 cups water or stock
• Salt and pepper to taste

Instructions

1. 1Boil the soaked black-eyed peas in water until just tender, about 30 minutes, then drain and reserve.
2. 2Heat olive oil in a large pot and brown the chicken or beef pieces.
3. 3Add the onion and garlic, cooking until softened.
4. 4Stir in the chopped tomatoes and bay leaf, cooking until they break down into a sauce.
5. 5Add the reserved beans, rice, and stock, stirring to combine.
6. 6Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
7. 7Season with salt and pepper, fluff gently, and serve hot as a hearty one-pot meal.

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