If the pigeon peas are dried, soak them
overnight, changing the water once halfway through. Drain.
Dice the onion and rinse the
In a medium saucepan boil the
peas, seasonings, herbs and salt meat over medium heat until tender.
Add the rice, lime juice,
chopped onion and margarine.
Bring the water to the boil on
high heat, then cover the pan and reduce the heat to low and allow to simmer until the
water is fully absorbed and rice grains are tender.
A typically all-purpose
Caribbean dish, peas and rice can be served hot or cold, and is attractive and nutricious
- great with almost all kinds of meals. Can be prepared a few days beforehand and served
cold, or heated up and served warm.