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peas & rice

  • 5servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pounds Salt Pork; chopped

  2. 1 tablespoon Vegetable Oil

  3. 1 Onion; chopped

  4. cup Green Pepper; Bell, chopped

  5. 1 Stalk of Celery; chopped

  6. 2 Tomatoes; fresh, chopped

  7. 2 tablespoons Tomato Paste

  8. 2 teaspoons Thyme

  9. 2 Cayenne chiles, stems and seeds removed.Or substitute

  10. 1 Habanero

  11. 2 cups Rice

  12. cup Pigeon Peas

  13. 1 quart Chicken Broth

  14. Salt and freshly ground Black Pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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