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Name: Peas and Rice
Total time: 1 h
Yield: Serves 6
Cuisine: The Bahamas
Ingredients: 200 g dried pigeon peas; 300 g long-grain white rice; 120 g salt pork; 1 onion; 1 tomato; 1 green bell pepper; 1 celery stalk; 2 cloves garlic; 3 sprigs fresh thyme; 1 tbsp tomato paste; 750 ml water; 1 tsp salt

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The Bahamas1 hServes 6già cucinato

Peas and Rice

Ingredienti12

dried pigeon peas200 g
long-grain white rice300 g
salt pork120 g
onion1
tomato1
green bell pepper1
celery stalk1
garlic2 cloves
fresh thyme3 sprigs
tomato paste1 tbsp
water750 ml
salt1 tsp

verduracerealicarnespezie e salsealtro

Preparazione

Soak the pigeon peas overnight, then boil them in fresh water until just tender and drain.
Dice the salt pork and fry it until the fat renders and the pieces are crisp; remove the pieces and set aside.
In the same fat, soften finely chopped onion, green pepper, celery, and garlic.
Stir in chopped tomato, tomato paste, and thyme, and cook until the mixture thickens slightly.
Add the rice and stir until the grains are coated, then add the peas, reserved salt pork, water, and salt.
Bring to a boil, cover, and simmer on low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
Rest off the heat for 5 minutes, then fluff and serve.