Black-Eyed and Rice

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

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.

Ingredients

Side dish
Main course
Gluten-free

Ingredients

Method