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LOCATION: Recipes >> Caribbean >> Peas Rice 01

Print this Recipe    Peas Rice 01

Pigeon Peas and Rice

1 or 2 pork country ribs
1/2 onion, diced
8 oz tomato sauce
1/2 can of pigeon peas (gandules)
1 c white rice, raw

In a large, heavy pot with tight fitting lid, in olive oil brown
ribs well on all sides. Remove and set aside. When cool enough to
handle, cut meat into cubes. Add onion to pan and cook until
translucent. Add rice and stir to coat with oil. Cook until rice
is lightly browned. Return pork to pot. Add tomato sauce and pigeon
peas. Add water just to cover and bring to boil. Reduce heat,
cover and simmer 20 min, until rice is done.

Serve with a salad and a crusty bread. I like to add my own Red
Devil Hot Sauce when serving. Cooked collard or mustard greens
also go well with this.

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