BLACK-EYE-RICE() - BLACK-EYED PEAS AND RICE

I got this originally from my local newspaper.

INGREDIENTS (serves 8)

250 g (½ lb)

salt pork (rind removed, cut into 1-cm dice)

(2)

red bell peppers (seeded, cored, and cut into bite-size pieces)

(6)

ripe plum tomatoes (cut into 1-cm pieces)

(1)

medium yellow onion (peeled and chopped)

(6)

garlic cloves (peeled and finely chopped)

200 g (1 cup)

uncooked white rice

25 cl (2 cups)

chicken broth

1.5 kg (6 cups)

cooked black-eyed peas

150 g (1 cup)

pitted green olives

60 g (¼ cup)

capers (drained)

(6)

anchovy fillets (finely chopped)

30 ml (2 Tbsp)

dried oregano

5 ml (1 tsp)

ground allspice

5 ml (1 tsp)

coarse-ground black pepper

2.5 ml (½ tsp)

cayenne pepper

2.5 ml (½ tsp)

salt

40 g (¾ cup)

scallions, sliced on the diagonal

10 g (½ cup)

parsley, (chopped)

PROCEDURE

(1)

In a large, heavy casserole, saut\z\(aae 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