Skip to main content
Skip to store items
Skip to main navigation

West Indian Rice with Tempeh

Prep time
1 hr


A main dish featuring the flavors of coconut and cinnamon. Try it with a salad of greens, avocado, and orange topped with cilantro vinaigrette and a loaf of crusty bread on the side.


2 cuncooked brown rice
1⁄2 cunsweetened coconut
3 Textra virgin olive oil
4 cwater
1⁄2 stick cinnamon (more if you like it strong)
1 cuncooked black-eyes peas
3 bay leaves
1 medium onion, chopped
3 clvgarlic, minced
1⁄4 colive oil
1 red chili pepper, sliced
1 small green pepper, chopped
8 oztempeh, cubed
1⁄4 Tsalt
1⁄2 tfennel seeds
1⁄2 tblack pepper


Sauté rice and coconut in 3 T olive oil for 2-3 minutes, stirring constantly. Add water and cinnamon. Cover the pot and bring to a boil. Reduce heat and simmer for 30-40 minutes. Rinse and sort the black-eyed peas and boil with the bay leaves until tender (about 30-40 minutes). Drain and remove the bay leaves, keep black-eyed peas warm until tempeh and rice are ready. Sauté onion and garlic with remaining olive oil until tender. Stir in the chilies and the green pepper, sauté for 3-4 minutes. Add tempeh, fennel, salt, and pepper. Lower heat. Stir frequently until tempeh is golden brown and a little crisp. Combine it all and serve piping hot with a bit of hot sauce on the side.