Recipe for "black-eye-rice"

NAME

     BLACK-EYE-RICE - Spicy Caribean Black-Eyed Peas and Rice
     I got this originally from my local newspaper.

INGREDIENTS (serves 8)

     250 g     salt pork (rind removed, cut into 1-cm dice)
     2         red bell peppers  (seeded,  cored,  and  cut  into
               bite-size pieces)
     6         ripe plum tomatoes (cut into 1-cm pieces)
     1         medium yellow onion (peeled and chopped)
     6         garlic cloves (peeled and finely chopped)
     200 g     uncooked white rice
     25 cl     chicken broth
     1.5 kg    cooked black-eyed peas
     150 g     pitted green olives
     60 g      capers (drained)
     6         anchovy fillets (finely chopped)
     30 ml     dried oregano
     5 ml      ground allspice
     5 ml      coarse-ground black pepper
     2.5 ml    cayenne pepper
     2.5 ml    salt
     40 g      scallions, sliced on the diagonal
     10 g      parsley, (chopped)

PROCEDURE

          (1)  In a large, heavy casserole, saute salt pork  over
               low  heat until the fat has been rendered.  Do not
               let it brown.
          (2)  Add peppers, tomatoes, onion and  garlic  to  salt
               pork and cook 5 minutes more over low heat.
          (3)  Add rice, and stir for a  minute.   Add  remaining
               ingredients  except  for  scallions  and  parsley.
               Cook, covered, for 20 minutes, or  until  rice  is
               tender and most of liquid is absorbed.
          (4)  Add scallions and parsley;  gently  mix  together.
               Serve hot.

RATING

     Difficulty: easy but tedious (a lot of chopping).  Time:  30
     minutes  after  the  black-eyed peas are cooked.  Precision:
     measure the spices.

CONTRIBUTOR

     Nancy Mintz
     UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
     ihnp4!attunix!nlm