Adventures Recipes

Friday, March 31, 2006

Caribbean Peas 'N Rice

Caribbean Peas 'N Rice
adapted from International Cooking Day 2006

1 cup brown rice
2 cups water
1 small onion, minced
1 clove garlic, minced
1 medium red bell pepper, diced
4 slices center cut bacon, diced
1 (20 ounce) can pigeon peas, drained and rinsed
1/4 cup tomato paste
salt and freshly ground pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon hot paprika

1. Fry bacon in a medium saucepan until just beginning to crisp. Add onion, garlic, and bell pepper and cook until softened.
2. Add water, peas, tomato paste, seasonings, and rice. Bring to a boil. Cover pot and reduce heat to a simmer and cook until all the liquid is absorbed.
Makes 8 servings


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