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Black-eyed Peas and Rice
1/2 lb Salt pork (rind removed, cut into about 1/2-inch dice)
2 Red bell peppers (seeded, cored and cut into bite-size pieces)
6 Plum tomatoes, ripe (cut into 1/2-inch pieces)
1 md Yellow onion (peeled and chopped)
6 Garlic cloves (peeled and finely chopped)
1 c Rice (white), raw
2 c Chicken broth
6 c Black-eyed peas, cooked
1 c Green olives, pitted
1/4 c Capers (drained)
6 Anchovy fillets (finely chopped)
2 T Oregano, dried
1 t Allspice, ground
1 t Black pepper, coarse-ground
1/2 t Cayenne pepper
1/2 t Salt
3/4 c Scallions, sliced on the diagonal
1/2 c Parsley (chopped)
In a large, heavy casserole, saute salt pork over low heat until the fat has been rendered. Do not let it brown. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat.
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.
Add scallions and parsley; gently mix together. Serve hot.
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