1/4 lb Salt pork, diced
1 ea Small onion, sliced
1 ea Celery rib, chopped
1/4 c Tomato paste
3 c Water
1 x Salt and freshly ground pepp
1 tb Vegetable oil
1/4 ea Green pepper, seeded and
1 ts Dried thyme leaves
3/4 c Cooked pigeon peas (black
1 x Eyed peas can be substituted
2 c 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
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 is
usually served as a side dish.
