BLACK EYE PEAS & RICE

Ingredients

2 tablespoons vegetable oil

2 whole cloves garlic

2 – 3 pieces of cured pigtail

2-3 pimento peppers, finely chopped

3-4 cloves of garlic, minced

1½ tbsp green seasoning

1 large onion, finely chopped

2 tablespoons of chives, chopped

2 tablespoons of celery, chopped

1 tablespoon of thyme, chopped

2 cups of pumpkin, diced

1-½ cups of black eye peas, soaked overnight

2½ cups rice.

1½ cups water

2 cups chicken broth

Salt and pepper to taste.

Directions

1. In a medium pot bring some water to a boil and add black eye peas. Allow peas to cook just until tender about 30- 45 minutes. Strain and set aside.
2. Heat oil in large pot and add the garlic cloves. Let burn in the oil and remove. Add the pigtail pieces and cook for a few minutes.
3. Add the pimento peppers, garlic, onion and pumpkin for about 5 minutes.
4. Add peas, rice and chicken broth together with salt and pepper to taste. Bring to a boil.
   
   
5. Reduce heat and allow to simmer for 20-25 minutes or until rice is cooked and liquid is absorbed. Halfway through cooking, stir in chives, thyme and celery. You may need to add a little more water. Taste and adjust seasoning if necessary. Serve.