Caribbean Rice and Peas
- 1/2 lb smoked ham hocks
- 1 lb lean beef chuck, cut into 1 inch cubes
- kosher salt and black pepper to taste
- garlic powder to taste
- 1 tsp ground cloves
- 2 tbs vegetable oil
- 1/2 cup tomatoes, peeled, seeded and chopped
- 1/2 cup green bell pepper, chopped
- 1 fresh hot green or red pepper, seeded and chopped
- 1/2 cup onions, chopped
- 2 cups fresh or canned piegon peas
- 2 cups long grain rice, washed
- 3 cups chicken stock
This is an authentic recipe for the Caribbean staple of rice and peas. The peas referred to are pigeon peas.
- Soak the ham hocks overnight in water to cover. Drain and cut the meat off the bones in 1 inch pieces.
- Mix with the beef and season with salt, garlic powder and cloves.
- Heat the oil in a heavy covered pan and saute the meat until browned.
- add a cup of water and simmer, covered, until the meats are tender. About 1 and 1/2 hours, adding a little water from time to time if necessary.
- Measure the liquid, add the tomatoes, sweet and hot peppers, onions, peas and rice.
- Add the stock to cover, and a little more if necessary.
- Bring to a boil, then reduce to a simmer, cover and cook until the rice is tender and all of the liquid is absorbed.