Vegan Jamaican Style Picalillo

From Robin Robertson' cookbook, Vegan Fire and Spice

"Picadillo is a hash-like dish enjoyed throughout Latin American countries. It typically includes rice, onions, and chiles among other flavorful ingredients including almonds and olives. This version adds a touch of curry and uses black-eyed peas, although kidney beans, chopped seitan, or steamed tempeh may be used instead."

Ingredients:

• 2 Tblsp cold-pressed canola oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 or 2 hot chiles
• 2 garlic cloves, minced
• 2 tsp peeled and grated fresh ginger
• 2 tsp curry spice blend (Jamaican-style if possible)
• 1 tsp salt
• 1/4 tsp gr cumin
• 1/4 tsp dried thyme
• 1/4 tsp cayenne
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15.5 oz) can black eyed peas, drained and rinsed*
• 2 cups cooked rice
• 1/2 cup frozen peas, thawed
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup water

Directions:

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, bell pepper, chiles, garlic, and ginger
3. Cover and cook until softened, stirring occasionally, about 10 minutes.
4. Stir in the curry spices, salt, cumin, thyme, cayenne, and tomatoes.
5. Add the black-eyed peas*, rice, peas, raisins, almonds, and water.
6. Simmer, stirrying frequently, until the mixture is hot and the flavors are well blended, about 10 minutes.