Black-Eyed and Rice

Name: Black-Eyed and Rice
Yield: 8 portions
Ingredients: 1 teaspoon coarsely ground black pepper; 8 ounces salt pork, rind removed, cut into ½-inch dice; 1 teaspoon ground allspice; 2 tablespoons dried oregano; ½ cup Chopped fresh parsley; 6 ripe plum tomatoes, cut into ½-inch dice; 2 red bell peppers, cored, seeded, and cut into 1-inch dice; ½ teaspoon cayenne pepper; ¾ cup scallions (green onions), white bulb and 3 inches green, sliced on the diagonal; 1 onion, cut into ½-inch pieces; ½ teaspoon salt; 2 cups Berta’s Chicken Stock or canned broth; 1 cup converted rice; 6 cloves garlic, finely chopped; 1 cup pitted green olives; 6 cups cooked black-eyed peas; 6 anchovy fillets, drained and finely chopped; ¼ cup capers, drained

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Dazzling Caribbean flavors highlight this dish. Sweet bell peppers and tomatoes counterpoint briny olives and salty anchovies; black-eyed peas are enhanced by the addition of allspice, cayenne and crisp scallions. This great with grilled fish.