nlm@sfyog.uucp (Nancy Mintz) (08/28/87)
BLACK-EYE-RICE(B) USENET Cookbook BLACK-EYE-RICE(B)
BLACK-EYED PEAS AND RICE
BLACK-EYE-RICE - Spicy Caribean Black-Eyed Peas and Rice
I got this originally from my local newspaper.
INGREDIENTS (serves 8)
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, saut' 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
Difficulty: easy but tedious (a lot of chopping). Time: 30
minutes after the black-eyed peas are cooked. Precision:
measure the spices.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm