BLACK-EYED PEAS AND RICE

Spicy Caribean Black-Eyed Peas and Rice

Ingredients

• 1/2 lb salt pork (rind removed, cut into 1/2-inch dice)
• 2 red bell peppers (seeded, cored, and cut into bite-size pieces)
• 6 ripe plum tomatoes (cut into 1/2-inch pieces)
• 1 medium yellow onion (peeled and chopped)
• 6 garlic cloves (peeled and finely chopped)
• 1 cup uncooked white rice
• 2 cups chicken broth
• 6 cups cooked black-eyed peas
• 1 cup pitted green olives
• 1/4 cup capers (drained)
• 6 anchovy fillets (finely chopped)
• 2 Tbsp dried oregano
• 1 tsp ground allspice
• 1 tsp coarse-ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 3/4 cup scallions, sliced on the diagonal
• 1/2 cup parsley, (chopped)

Procedure

1. In a large, heavy casserole, sautae salt pork over low heat until the fat has been rendered. Do not let it brown.
2. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat.
3. Add rice, and stir for a minute. Add remaining ingredients except for scallions and parsley. Cook, covered, for 20 minutes, or until rice is tender and most of liquid is absorbed.
4. Add scallions and parsley; gently mix together. Serve hot.

Rating

Contributor

 
Nancy Mintz 
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA 
ihnp4!attunix!nlm 
 

Original header

Path: decwrl!recipes
From: nlm@sfyog.uucp (Nancy Mintz)
Newsgroups: alt.gourmand
Subject: RECIPE: Caribbean black-eyed peas and rice
Message-ID: <11551@decwrl.DEC.COM>
Date: 28 Aug 87 03:08:55 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Unix Sys.Dev.Lab, ATT-IS, Summit, New Jersey, USA
Lines: 67
Approved: reid@decwrl.dec.com


 Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.