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Turks & Caicos Peas n Rice Recipe

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This recipe for Turks & Caicos Peas n Rice, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blossom Brooks


tablespoon vegetable oil
2 slices bacon, cut into inch slivers
OR *2 cups of diced salt pork.
medium onion, finely chopped
medium green bell pepper, stemmed, seeded and finely chopped
1 garlic cloves, minced
3 leaves fresh basil leaves
teaspoon sugar
teaspoon fresh thyme
teaspoons salt (to taste)
1⁄4 teaspoon fresh ground black pepper (to taste)
1 tablespoons tomato paste
teaspoon gravy browning
2 cups water
1 cups long-grain white rice
1 cup cooked pigeon peas or 1 cup black-eyed peas or 1 cup kidney beans
Then resume recipe
* If using salt pork, fry out fat and boil until almost tender.

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. Save drippings for later.

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 gravy browning ,peas and water and bring to a boil.

6. Stir in rice and return to a boil. Reduce heat to low, cover pot with a tight lid, and cook 15 minutes.
If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.

7. Cook on low heat until rice is tender, about 5 - 10 minutes.

8. Pour discarded bacon drippings over the top.

9. Remove pot from heat and let stand for 5 minutes. Fluff with fork and correct seasoning if needed.

OPTIONAL: Spread a tablespoon of butter over rice and sprinkle with garlic powder. Fluff rice and serve.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes to 1 hour
Personal Notes:
Personal Notes:
Some people prefer to use parboiled rice because it is more forgiving.




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