Another traditional Bajan dish served daily - and on special occasions - throughout the year.

 
2 cups rice
1 tbsp margarine (or olive oil)
3 tsp salt (optional)
1/4 pound salt meat
1 medium onion

    1 pint green pigeon peas
OR
    1 pint black-eyed peas
1 tsp lime juice
5 cups water
1 bunch mixed herbs (your choice)

If the pigeon peas are dried, soak them overnight, changing the water once halfway through. Drain.

Dice the onion and rinse the salt meat.

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.

Usefulness

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.