Recipe: Bahamian Peas and Rice

BAHAMIAN PEAS AND RICE

1/4 pound salt pork, diced
1 tablespoon vegetable oil
1 small onion, sliced
1/4 green pepper, seeded and sliced
1 celery rib, chopped
1 teaspoon dried thyme leaves
1/4 cup tomato paste
3/4 cup cooked pigeon peas (black-eyed peas can be substituted)
3 cups water
Salt and freshly ground black pepper
2 cups uncooked white rice

In large skillet, fry pork until fat has been released, then add vegetable oil.

Add onion and saute until translucent.

Then add green pepper, celery, thyme and tomato paste. Reduce heat, cover and simmer 5 minutes.

Add peas and cook another 5 minutes.

Transfer pea mixture to saucepan and add water and salt and pepper to taste. Bring to a boil, add rice and stir. Reduce heat when water returns to a boil. Cook, uncovered, about 25 minutes, or until liquid is absorbed.

Makes 6 servings
Source: Island Cooking: Recipes from the Caribbean by Dunstan A. Harris