Food Network Magazine - First Recipe from Magazine for Dinner

Tonight I made a recipe from the new Food Network Magazine for dinner. I adapted it a bit as I had Walker Wood Jerk paste that I needed to start to use up. This was very good. I liked it a lot. It was reminiscent of Jamaican food.

I like the magazine quite a bit. This is the 2nd recipe I've made from it so far and both have been quite good. The first was the Oven Fries from Ellie Krieger. They are just excellent.

Anyway, this was good and quick to put together.

                     *  Exported from  MasterCook  *

                   Caribbean Flavor Rice & Pigeon Peas

Recipe By     : adapted from Food Network Magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      15 oz can     black eyed peas -- undrained
   2      tb            vegetable oil
     1/2  pkg           kielbasa -- thinly sliced
   1                    onion -- sliced*
   2      ribs          celery -- diced
   6      cloves        garlic -- minced
   1                    chile pepper -- minced
   1      ts            Walker Woods Jerk Paste -- ** see note
   1      tb            dried thyme
   1      tb            tomato paste
   1      cup           uncooked brown basmati rice
   2                    bay leaves
   5      cups          swiss chard -- stemmed & chopped

Heat the oil in a large deep skillet over MED  heat. Add the kielbasa and cook until golden, about 2 minutes. Add the onion, garlic, celery, chile, jerk paste, and a generous pinch of salt. Cook until the veggies are brown, 5 minutes or more. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leavese and black-eyed peas with the liquid. Add 1 cup chicken broth and 1 cup of water. Add the swiss chard; cover, reduce heat to LOW and simmer undisturbed.

Set aside for 10 minutes. Remove and discard the bay leaves.

Before serving, add some scallion or onion, and fluff with a fork.

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NOTES : Risa's notes:

* Original recipe called for scallions.
** Original recipe just called for jerk seasoning, which is a dry mix of thyme, chiles and other seasonings. Walker Woods makes a paste of scallions, scotch bonnet chiles, and other spices and herbs. I used the paste. If you can't find either, then use some scallions and chiles.

RisaG