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Aug 17, 2002 Makes: 6 Servings Prep:10 minutes Cook: 25 minutes 1 tablespoon olive oil 4 slices bacon, cut crosswise into ¼ inch wide strips 1 small onion, chopped ½ large sweet green pepper, seeded and chopped 1 ½ cups long grain white rice 1 can (14.5 oz) beef broth 1/3 cup water ¾ teaspoon dried Cajun seasoning ½ teaspoon salt 1 can (15.5 oz) black-eyed peas, drained and rinsed ½ cup flat-leaf parsley, rinsed, dried and coarsely chopped In a medium saucepan, heat oil over medium-high heat. Add the bacon strips; cook, stirring occasionally, for 3 minutes or until the fat begins to render out of the bacon. Add the onion and sweet green pepper; cook, stirring occasionally, for 5 minutes or until the onion is softened. Add rice to saucepan, stirring to coat the rice with the bacon fat. Add the broth, the 1/3 cup water, Cajun seasoning and salt. Bring to a boil over medium-high heat. Cover the saucepan. Reduce the heat to low; simmer 12 minutes or until the rice is almost tender and most of the liquid has been absorbed. Add the drained black-eyed peas to the rice, stirring to evenly distribute; simmer, covered, for 3 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the parsley until well mixed. Serve the rice warm. ------------ Teresa Cook is the official "home" columnist for Useless-Knowledge.com. Teresa is a 25 year old homemaker who lives in Idaho. She is married and has two children. Email Teresa: tdcook92@hotmail.com Comment on this column in the forum. ------------ |
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