peas & rice

5 Servings
¼ pounds Salt Pork; chopped
1 tablespoon Vegetable Oil
Onion; chopped
½ cup Green Pepper; Bell, chopped
Stalk of Celery; chopped
Tomatoes; fresh, chopped
2 tablespoons Tomato Paste
2 teaspoons Thyme
Cayenne chiles, stems and seeds removed.Or substitute 1 Habanero
2 cups Rice
½ cup Pigeon Peas
1 quart Chicken Broth
  Salt and freshly ground Black Pepper to taste

Fry the salt pork to render the fat. Add the oil, onion, bell pepper, and celery and saute until soft. Stir in the tomato paste, thyme and chile and simmer for 15 minutes.

Add the rice, peas, and broth. Bring to a boil, reduce the heat, cover and simmer until the rice is tender and the liquid is absorbed, about 35 minutes.

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