Pigeon peas and rice

May 18, 2011

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Serves 4

Jeri Robinson’s mother, Fanny, learned this recipe from her West Indian neighbors, who were like family to Jeri while she was growing up.

1/4 pound salt pork, cut into 1/2-inch cubes
2 cloves garlic, chopped
1/2 onion, chopped
1/2 green bell pepper, cored and chopped
1 tablespoon distilled white vinegar
1 1/2 cups long-grain white rice
1 can (15 ounces) pigeon peas or gandules
1 tablespoon tomato paste
2 1/2 to 3 cups water

1. Set oven at 350 degrees.

2. In a flameproof casserole over medium heat, render the salt pork, stirring often, for 10 minutes, or until it begins to brown and turn crisp.

3. Add the garlic, onion, green pepper, and vinegar. Continue cooking, stirring often, for 5 minutes.

4. Stir in the rice, peas, tomato paste, and 2 1/2 cups water.

5. Cover the casserole and transfer to the oven. Bake for 1 hour or until the rice is done, adding more water during cooking if the mixture seems dry.

Jeri Robinson. Adapted from Fanny Robinson