West Indian Rice with Tempeh

Serving size:
 6 Servings


    • 2 c
    • uncooked brown rice
    • 1⁄2 c
    • unsweetened coconut
    • 3 T
    • extra virgin olive oil
    • 4 c
    • water
    • 1⁄2
    • stick cinnamon (more if you like it strong)
    • 1 c
    • uncooked black-eyes peas
    • 3
    • bay leaves
    • 1
    • medium onion, chopped
    • 3 clv
    • garlic, minced
    • 1⁄4 c
    • olive oil
    • 1
    • red chili pepper, sliced
    • 1
    • small green pepper, chopped
    • 8 oz
    • tempeh, cubed
    • 1⁄4 T
    • salt
    • 1⁄2 t
    • fennel seeds
    • 1⁄2 t
    • black pepper
1 hour
Ready in
1 hour


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.


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.