---------- Recipe via Meal-Master (tm) v8.04
 
      Title: BAHAMIAN PEAS AND RICE
 Categories: Vegetables, Rice
      Yield: 6 servings
 
    1/4 lb Salt pork, diced
      1 ea Small onion, sliced
      1 ea Celery rib, chopped
    1/4 c  Tomato paste
      3 c  Water
      1 x  Salt and freshly ground pepp
      1 tb Vegetable oil
    1/4 ea Green pepper, seeded and
      1 ts Dried thyme leaves
    3/4 c  Cooked pigeon peas (black
      1 x  Eyed peas can be substituted
      2 c  Uncooked white rice
 
  Fry the salt pork in a large skillet until the fat has
  been released, then add the vegetable oil.  Add the
  onion and saute until translucent. Then add the green
  pepper, celery, thyme, and tomato paste.  Reduce the
  heat, cover, and simmer for 5 minutes.  Add the peas
  and cook for another 5 minutes.
    Transfer the pea mixture to a saucepan and add the
  water and salt and pepper to taste.  Bring to a boil,
  add the rice, and stir.  Reduce the heat when the
  water returns to a boil.  Cook, uncovered, for about
  25 minutes, or until the liquid is absorbed.  This is
  usually served as a side dish.
 
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