5:30 Challenge: Coconut-Chorizo Rice and Peas

Coconut-Chorizo Rice and Peas

To make the meal

Citrus fruit salad

Today’s recipe is the first of several sent to us by recent college graduate and Woodstock resident Erica E. Turner. When she submitted this one, she told us there had been many sources of inspiration including her mother’s red beans and rice, her own fondness for strong, flavorful chorizo and a recent foray into Indian cooking.

Turner said she’d been cooking since she was 5. “I am one of five kids, and I was always the one who liked cooking more than anyone else. I even started watching cooking shows when I was a little girl,” Turner said. That early start has grown into a passion for learning about different cuisines and ingredients to spice up her everyday cooking. She hopes to turn that passion into a career as a cooking show host and writer.

Coming up with ideas that fit the 5:30 Challenge guidelines isn’t too difficult for Turner. “I’ve been in school for so long and that means being on a budget. When I get home, I’m usually really hungry, so making dinner fast is important,” she said.

One secret to her quick dinners? She does as much prep work as possible ahead of time. That way she gets a freshly cooked dinner on the table at least five nights a week.

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You can also suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.

Coconut-Chorizo Rice and Peas

Hands on: 20 minutes

Total time: 30 minutes

Serves: 4

We tested this recipe with cured chorizo, but you can use fresh chorizo if you prefer. Remove it from its casing before browning. Thaw the peas ahead of time, or stir them into the dish frozen. They will heat through quickly either way. Time for one more ingredient? Toss in a little chopped fresh cilantro.

1 (14-ounce can) light coconut milk

1 1/2 cups basmati rice

12 ounces cured chorizo links, cut into 1/2-inch pieces

4 scallions, sliced into 1/4-inch pieces

1 (16-ounce) package frozen peas

Pour coconut milk into a 1-quart measuring cup. Add enough water to make 3 cups total liquid.

In a medium saucepan, bring coconut milk mixture to a boil and stir in rice. Reduce heat, cover pan and cook rice for 20 minutes, or until just done.

While rice is cooking, in a large skillet, heat chorizo over medium-high heat until browned, about 5 minutes. Stir in scallions, reduce heat, and sauté for 3 minutes. Add peas and cook until everything is heated through. Keep warm.

When rice is done, stir in chorizo mixture. Taste for seasoning.

Per serving: 770 calories (percent of calories from fat, 46), 34 grams protein, 70 grams carbohydrates, 6 grams fiber, 40 grams fat (16 grams saturated), 75 milligrams cholesterol, 1,251 milligrams sodium.