8 oz. salt pork, rind removed, cut into 1/2 inch dice, or turkey sausage
2 red bell peppers, diced to 1 inch
6 Sonoma dried tomatoes, diced
1 onion, cut in 1/2 inch pieces
6 cloves garlic, finely chopped
1 c. converted rice
2 c. chicken stock
6 c. cooked black-eyed peas
1 tsp. sage
2 tbsp. oregano
1 tsp. ground allspice
1 tsp. ground pepper
1/2 tsp. cayenne pepper
1/2 tsp. salt
3/4 c. scallions sliced diagonally
1/2 c. chopped fresh parsley

Place a large heavy casserole over low heat, and saute salt pork until fat has been rendered. Do not brown. Add the peppers, tomatoes, onion, and garlic to the salt pork and cook over low heat for 5 minutes. Add rice and stir for 1 minute. Then add all remaining ingredients except the scallions and parsley. Cover and cook until the rice is cooked and most of liquid is absorbed, 20 minutes. Add the scallions and parsley and gently mix. Serve hot. Makes 8 portions.