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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible. Ingredients:
1 tablespoon vegetable oil |
4 slices bacon, cut into 1/4 inch slivers |
1 medium onion, finely chopped |
1 medium green bell pepper, stemmed, seeded and finely chopped |
3 garlic cloves, minced |
6 leaves fresh basil leaves |
1 teaspoon fresh thyme |
2 1/2 teaspoons salt (to taste) |
1/2 teaspoon fresh ground black pepper (to taste) |
2 tablespoons tomato paste |
1/2 teaspoon sugar |
5 1/2 cups water (or more) |
3 cups long-grain white rice |
1 tablespoon fresh lime juice |
2 cups cooked pigeon peas or 2 cups black-eyed peas or 2 cups kidney beans |
Directions:
1. Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
2. Pour off all but 2 tablespoons fat.
3. Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
4. Stir in tomato paste and sugar and cook for 2 minutes more.
5. Add water and bring to a boil.
6. Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
7. If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
8. Stir in peas. Cook until rice is tender, about 3 minutes more.
9. Remove pot from heat and let stand for 5 minutes.
10. Fluff with fork and correct seasoning if needed.
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