Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Caribbean >> Peas Rice 04

Print this Recipe    Peas Rice 04

Peas and Rice
Trinidad

2 cups canned pigeon peas or 1 cup dried peas
2 pig's knuckled
1/2 pound beef chuck, cubed
1 tablespoon oil
1 onion, finely chopped
1 clove garlic, chopped
Hot green peppers, chopped, to taste
2 tomatoes, peeled
1/2 teaspoon thyme
Salt
freshly ground pepper
2 cups rice

If using dried pigeon peas, soak them overnight with the pig's
knuckles. Drain, cover with frsh water. Add the beef, and cook
until almost tender. Remove the knuckles, cut up the meat, discard
bones, and return to the saucepan.

Heat the oil in a skillet and saute the onion and garlic until
golden brown. Add to the meats with the hot peppers, tomatoes,
and thyme. If using canned pigeon peas, this is the time to add
them to the meat. Season with salt and pepper, add the rice and
enough water to bring the quantity of liquid up to 4 cups. Cover
and bring to a boil, lower heat and cook gently until the rice is
tender and all the liquid is absorbed. Serves 6.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.