Recipe - Peas And Rice

One fourth pound Salt Pork; chopped
1 tablespoon Vegetable Oil
1 Onion; chopped
One half cup Green Pepper; Bell, chopped
1 Stalk of Celery; chopped
2 Tomatoes; fresh, chopped
2 tablespoon Tomato Paste
2 teaspoon Thyme
2 Cayenne chiles, stems and
seeds removed.Or substitute
1 Habanero
2 cup Rice
One half cup Pigeon Peas
1 qt Chicken Broth
Salt and freshly ground
Black Pepper to taste

Fry the salt pork to render the fat. Add the oil,
onion, bell pepper, and celery and saute until soft.
Stir in the tomato paste, thyme and chile and simmer
for 15 minutes.
Add the rice, peas, and broth. Bring to a boil,
reduce the heat, cover and simmer until the rice is
tender and the liquid is absorbed, about 35 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini