| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Bahamian |
Vegetables, Rice |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork, diced |
| 1 |
|
Small onion, sliced |
| 1 |
|
Celery rib, chopped |
| 1/4 |
c |
Tomato paste |
| 3 |
c |
Water |
|
|
Salt and freshly ground pepp |
| 1 |
tb |
Vegetable oil |
| 1/4 |
|
Green pepper, seeded and |
| 1 |
ts |
Dried thyme leaves |
| 3/4 |
c |
Cooked pigeon peas (black |
|
|
Eyed peas can be substituted |
| 2 |
c |
Uncooked white rice |
INSTRUCTIONS
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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