Chef: Dean Dupuis
Serves: 2 people
2 cup cooked rice, use any flavorful rice (I suggest jasmine, or if possible get some Carolina plantation rice from South Carolina)
1 cup cooked field peas (black eyes, pink eyes, lady peas, cow peas etc.) that have been simmered until creamy in salted water with onion, garlic, celery, jalapeno and bay leaf
2 garlic cloves, sliced
¼ cup smoked bacon, diced
¼ cup ham hock, diced
2 Tbs onions, diced
1 Tbs celery, diced
Italian parsley, freshly chopped
2 Scallions, freshly sliced
Thyme, freshly chopped
Warm sauté pan with olive oil and add the pork, letting it cook until crisp.
Add in the onions, celery, and garlic and cook until soft, seasoning lightly with salt and black pepper.
Add the rice and field peas. Turn the heat down to medium and cook until warmed through and flavors are combined.
Check seasoning and add salt and pepper as necessary. Finish by tossing in fresh chopped herbs.