Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, ATT-IS, Summit, New Jersey, USA
: ihnp4!attunix!nlm

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