Yield: 1 servings
|⅛ pounds||Streaky bacon or salt pork|
|½ cup||Finely chopped celery|
|⅓ cup||Diced Carrots|
|⅔ cup||Finely chopped|
|10 ounces||Black eyed peas|
|2¾ cup||Water, approx.|
|6||Sprigs of fresh|
|¼ teaspoon||Dried hot red pepper flakes|
|¼ pounds||Sharp cheddar cheese|
|Salt to taste|
|1 cup||Finely chopped|
1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute.
2. Add the peas, garlic, about 1¼ quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 ½ cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into ¼ inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.