Yield: 5 Servings
|¼ pounds||Salt Pork; chopped|
|1 tablespoon||Vegetable Oil|
|1 \N||Onion; chopped|
|½ cup||Green Pepper; Bell, chopped|
|1 \N||Stalk of Celery; chopped|
|2 \N||Tomatoes; fresh, chopped|
|2 tablespoons||Tomato Paste|
|2 \N||Cayenne chiles, stems and seeds removed.Or substitute 1 Habanero|
|½ cup||Pigeon Peas|
|1 quart||Chicken Broth|
|\N \N||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.