BLACK-EYED PEAS AND RICE

Servings: 8
Ingredients:

1/2 lb Salt pork (rind                          -cooked
-removed, cut into                  1 C  Green olives, pitted
-about 1/2-inch dice)             1/4 C  Capers (drained)
2    Red bell peppers                    6    Anchovy fillets
-(seeded, cored and cut                  -(finely chopped)
-into bite-size pieces)             2 T  Oregano, dried
6    Plum tomatoes, ripe                 1 t  Allspice, ground
-(cut into 1/2-inch pieces)         1 t  Black pepper,
1 md Yellow onion (peeled                     -coarse-ground
-and chopped)                     1/2 t  Cayenne pepper
6    Garlic cloves (peeled             1/2 t  Salt
-and finely chopped)              3/4 C  Scallions, sliced
1 C  Rice (white), raw                        -on the diagonal
2 C  Chicken broth                     1/2 C  Parsley (chopped)
6 C  Black-eyed peas,

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.

NOTES:

* Spicy Caribbean Black-Eyed Peas and Rice — I got this originally from
my local newspaper.

: Difficulty: easy but tedious (a lot of chopping).
: Time: 30 minutes after the black-eyed peas are cooked.
: Precision: measure the spices.

: Nancy Mintz
: UNIX System Development Lab, ATandT-IS, Summit, New Jersey, USA
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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