Black-eyed Peas and Rice

A delicious black-eyed pea and rice casserole that's full of great flavors. You can use canned black-eyed peas with good results. Just be sure to put them in a colander and lightly rinse them, then drain well.
  • 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 white, long grain rice (not Minute Rice)
  • 2 cups chicken broth
  • 6 cups cooked black-eyed peas, well drained and rinsed (canned is fine)
  • 1 cup pitted green olives
  • 1/4 cup capers, drained
  • 5 anchovy fillets, finely chopped
  • 1 rounded teaspoon 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
  1. 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.
  2. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes over low heat, stirring occasionally. Gently 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.
  3. Add the green onions and parsley, gently combine, and serve.

Even if you don't like anchovies, do not be tempted to omit them. They provide complexity and depth of flavor without being identifiable in the dish.

Ready in: 40 Min

Recipe editor Patricia Mitchell

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