Bahamian Peas and Rice
Recipe Description
This is usually served as a side dish.Ingredients
- ¼ lb salt pork, diced
- 1 small onion, sliced
- 1 celery rib, chopped
- ¼ cup tomato paste
- 3 cup water
- salt and freshly ground pepper
- 1 tbsp vegetable oil
- ¼ green bell pepper|green pepper, seeded and
- 1 tsp dried thyme leaves
- ¾ cup cooked pigeonpea|pigeon peas, (black-eyed peas can be substituted)
- 2 cup uncooked white rice
- 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 bell pepper|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 article uses material from the "Bahamian Peas and Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
