Yield: 1 servings
Measure | Ingredient |
---|---|
⅛ pounds | Streaky bacon or salt pork |
½ cup | Finely chopped celery |
⅓ cup | Diced Carrots |
⅔ cup | Finely chopped |
\N \N | Onion |
10 ounces | Black eyed peas |
2¾ cup | Water, approx. |
1 \N | Garlic clove |
6 \N | Sprigs of fresh |
\N \N | Thyme |
1 \N | Bay leaf |
¼ teaspoon | Dried hot red pepper flakes |
2 tablespoons | Butter |
¼ pounds | Sharp cheddar cheese |
\N \N | Salt to taste |
1 cup | Rice |
1 \N | Ripe tomato |
1 cup | Finely chopped |
\N \N | Scallions |
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.