Caribbean: Barbados: Bajan Rice and Peas
INGREDIENTS:
- 2 cups pigeon peas (tinned or fresh)
- 2 cups rice
- 6 cups water
- ¼ lb salt beef (diced)
- 1 tbsp thyme
- 1 tbsp marjoram
- 1 tbsp chive
- 1 large tomato (diced)
- 1 medium onion (diced)
INSTRUCTIONS:
Add the rice, the remaining 2 cups of water and the diced tomato. Bring to a boil then reduce to a simmer and cook until the rice has absorbed the water.
SUBSTITUTIONS:
If using dried pigeon peas, cover peas with cold water and soak overnight.
