Recipe courtesy of Al Roker
My Mom's Peas and Rice
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 688
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 96
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 20
- Cholesterol
- 24
- Sodium
- 1139
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1/2 pound salt pork, cut into 4 chunks
1 medium onion, peeled and finely chopped
6 cloves garlic, peeled and minced
1 green bell pepper, stemmed, seeded and finely chopped
3 cups white rice
6 cups water
Salt and freshly ground pepper
3 (15-ounce) cans red kidney beans, drained, rinsed and drained again
Directions
- Place a large pot over medium-high heat, and add the salt pork. Cook for several minutes, until the pork renders a tablespoon or so of fat. Add the onion, garlic, and pepper to the pot, lower the heat to medium-low, and continue to cook, stirring, until the onions are translucent, 5 to 7 minutes.
- Add the rice to the pot and stir to combine. Pour in the water and season with salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer and cook, covered, for 20 minutes. Check the pot and stir its contents to make sure that the rice isn't sticking to the bottom.
- Stir in the beans into the rice and cook for 10 minutes more. Remove the salt pork and discard. Serve immediately.