6 cups water
1 tablespoon salt
1 cup Carolina Gold rice
3 tablespoons unsalted butter cut into small pieces
½ teaspoon ground black pepper
1 quart chicken stock
1 smoked ham hock
1 cup Sea Island Red peas soaked overnight rinsed and drained
2 tablespoons butter
½ yellow onion chopped
1 red bell pepper seeded, ribbed and chopped
1 poblano chile seeded ribbed and chopped
½ tablespoon minced garlic
4 ounces chorizo or andouille sausage
1 cup chicken stock
1 tablespoon flat leaf parsley finely chopped
1 tablespoon cilantro finely chopped
Salt and pepper to taste
For the rice:
For the peas:
For the vegetables and chorizo:
- Make the rice: Adjust an oven rack to middle position and preheat to 300 degrees. Line a rimmed baking sheet with parchment paper. In a large, heavy-bottomed saucepan, bring water and salt to a boil over high heat. Add rice, stir once, and when water returns to a boil, reduce heat to low. Simmer uncovered, stirring occasionally, until rice is just tender with no hard starch at its center, about 15 minutes. Drain and rinse well with cool water. Shake colander to drain off excess water. Distribute rice evenly on baking sheet and place in oven. Allow rice to dry for 5 minutes, gently turning grains from time to time with a spatula. Dot with butter and sprinkle with salt and pepper. Return baking sheet to oven and allow rice to warm, stirring occasionally, until butter has melted, about 5 minutes. Cool rice in refrigerator until ready to use.
- Make the peas: Bring stock and ham hock to a simmer over medium-high heat in a large, heavy-bottomed saucepan. Simmer for 10 minutes then add peas. Bring back to a simmer and reduce heat to low. Cover pan partially and simmer, stirring occasionally, until peas are tender, 1 hour to 1 hour and 15 minutes. Strain and discard liquid and cool peas on a lined baking sheet.
- In a sauté pan over medium-high heat, melt butter. Once butter stops foaming, add onion, bell pepper, poblano, and garlic. Sweat mixture to soften, about 2 to 3 minutes. Add chorizo and sauté for an additional 2 minutes. Add rice and peas to pan with chicken stock and continue to cook until mixture is heated through. Add parsley and cilantro and season with salt and pepper. Serve with salsa verde.