Denise richardson's jamaican rice and peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncle Ben's converted rice |
| 1 | cup | Peas; (pigeon peas, cow |
| ; peas, or kidney | ||
| ; beans) | ||
| 2 | mediums | Ham hocks |
| 3 | Cloves garlic; diced | |
| 3 | larges | Onions; diced |
| 1 | medium | Green pepper; diced |
| 1 | teaspoon | Oregano |
| 2 | teaspoons | Thyme |
| 1 | teaspoon | Basil |
| Salt and pepper to taste | ||
| Hot pepper sauce to taste | ||
Directions
Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1½ to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour.
While they're cooking, saute' the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 ½ inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another ½ hour. Serves. 10.
Denise Richardson
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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