| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jamaican | Gma4 | 1 | servings |
INGREDIENTS
| 3 | c | Uncle Ben's converted rice |
| 1 | c | Peas; (pigeon peas, cow |
| ; peas, or kidney | ||
| ; beans) | ||
| 2 | md | Ham hocks |
| 3 | Cloves garlic; diced | |
| 3 | lg | Onions; diced |
| 1 | md | Green pepper; diced |
| 1 | ts | Oregano |
| 2 | ts | Thyme |
| 1 | ts | Basil |
| Salt and pepper to taste | ||
| Hot pepper sauce to taste |
INSTRUCTIONS
Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1 1/2 to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour. While they're cooking, saute' the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 1/2 inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another 1/2 hour. Serves. 10. Denise Richardson Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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