Cook-Up Rice Cook-Up Rice

Author: Canadian Living

Traditionally a salted pig's tail and ham skin are added for extra flavour. For their festive gathering, Denise Jeffers leaves them out since some of her guests don't eat pork.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2000



In bowl, cover salt beef with water; refrigerate and soak for 12 hours. Drain.

Meanwhile, in separate bowl, cover black-eyed peas with cold water; soak at room temperature for 4 hours or refrigerate and soak for up to 12 hours. Drain.

In 24-cup (6 L) pressure cooker, combine salt beef, stewing beef, onion, garlic, tomato paste, Worcestershire sauce, soy sauce, salt, pepper, oregano and 4 cups (1 L) water. Secure lid; over medium-high heat, bring to high pressure. Reduce heat to medium; cook, adjusting heat if necessary to maintain high pressure, for 12 minutes. Remove from heat, then remove valve; let stand for about 10 minutes or until no pressure remains.

Stir in rice and peas; bring to boil. Cover, but do not seal lid; cook over medium heat for 30 to 40 minutes or until rice and peas are tender.

Nutritional facts Per Serving: about

  • Sodium 841 mg
  • Protein 33 g
  • Calories 525.0
  • Total fat 11 g
  • Cholesterol 62 mg
  • Saturated fat 4 g
  • Total carbohydrate 71 g


  • Iron 35.0
  • Folate 84.0
  • Calcium 7.0
  • Vitamin A 1.0
  • Vitamin C 7.0
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Cook-Up Rice