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.




1 hr 30 min


No Comments

    Leave a Reply


    Skill Level