Black-Eyed Peas and Rice

1/2 pound salt pork, rind removed, cut into 1/2-inch dice
2 medium red bell peppers, seeded, cored, cut into 1-inch dice
6 ripe plum tomatoes, chopped
1 medium yellow onion, chopped
6 cloves garlic, minced or put through a garlic press
1 cup uncooked rice (not Minute Rice)
2 cups chicken broth
6 cups cooked black-eyed peas
1 cup pitted green olives
1/4 cup capers, drained
5 anchovy fillets, finely chopped
1 rounded tablespoon dried oregano
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup green onions, chopped
1/2 cup chopped fresh parsley

In a large heavy dutch oven or casserole, sauté the salt pork over low heat until the fat has been rendered. Do not allow salt pork to brown.

Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes over low heat, stirring occasionally. Stir in rice and remaining ingredients, except for green onions and parsley. Cover and cook for 20 minutes. Most of the liquid should be absorbed.

Add the green onions and parsley, gently combine, and serve. Makes about 8 servings.