Peas And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Bahamas, Starch, Vegetables | 5 | Servings | |
INGREDIENTS
| 1/4 | lb | Salt Pork, chopped |
| 1 | T | Vegetable Oil |
| 1 | Onion, chopped | |
| 1/2 | c | Green Pepper, Bell chopped |
| 1 | Stalk of Celery, chopped | |
| 2 | Tomatoes, fresh chopped | |
| 2 | T | Tomato Paste |
| 2 | t | Thyme |
| 2 | Cayenne chiles, stems and | |
| seeds removed.Or | ||
| substitute | ||
| 1 Habanero | ||
| 2 | c | Rice |
| 1/2 | c | Pigeon Peas |
| 1 | qt | Chicken Broth |
| Salt and freshly ground | ||
| Black Pepper to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 301
Calories From Fat: 137
Total Fat: 22.7g
Cholesterol: 19.6mg
Sodium: 1226.2mg
Potassium: 1280.6mg
Carbohydrates: 53.7g
Fiber: 3.4g
Sugar: 5.1g
Protein: 8.4g