Читать книгу The Hungry Cyclist: Pedalling The Americas In Search Of The Perfect Meal - Tom Davies Kevill - Страница 11

Serves 4

200g dried pigeon peas (black-eyed peas will do) 100g salt pork (or bacon), chopped into small pieces small onion, chopped 2 garlic cloves, crushed 1 tablespoon olive oil 1 red bell pepper, cored, seeded and chopped small 1 green bell pepper, cored, seeded and chopped small 2 tom atoes, chopped 350ml chicken or ham stock 1 tablespoon annatto (achiote) oil 200g long-grain rice salt and freshly ground black pepper to garnish: cilantro (coriander), chopped chillies and limes

1 In a small pot, bring the pigeon peas and 700ml water to the boil. Cover, turn off the heat and allow to stand for 1 hour. Drain the peas,.

2 In a deep pan, sauté the salt pork, onion and garlic in the olive oil for a few minutes.

3 Add both bell peppers, cover and cook over a medium heat until the onion begins to turn transparent.

4 Add the tomato, drained pigeon peas and stock. Simmer, covered, over a low heat for 15 minutes until the peas are almost tender and most of the liquid is absorbed.

5 Stir in the annatto oil, rice, black pepper and 500ml cold water. Return to the boil then simmer, covered, for 15-20 minutes until the liquid is absorbed and the rice is soft and tender.

6 Add salt to taste and mix through a handful of chopped fresh cilantro, some diced chilli and a good squeeze of fresh lime.