Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste. Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes. Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir. Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 6|
|Calories from Fat: 175 (9%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 16.1mg||5 %|
|Sodium 592.5mg||20 %|
|Potassium 1059.6mg||28 %|
|Total Carbohydrate 375.6g||110 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 358.1g|
|Protein 37.3g||53 %|
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Calories per serving: 1867
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