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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.
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Peas Rice 04