bahamian peas and rice

Categories
Vegetables
Rice
Yield
6 Servings
MeasureIngredient
¼ pounds Salt pork, diced
Small onion, sliced
Celery rib, chopped
¼ cup Tomato paste
3 cups Water
  Salt and freshly ground pepp
1 tablespoon Vegetable oil
¼  Green pepper, seeded and
1 teaspoon Dried thyme leaves
¾ cup Cooked pigeon peas (black
  Eyed peas can be substituted
2 cups Uncooked white rice

Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste. Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes.

Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir. Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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