Conch And Rice
By: Anonymous
Published: Sunday, December 6, 2009 - 12:26am

Ingredients




1 lg. conch, cleaned and diced in ½ inch pieces
1/4 cup Virgin olive oil
1 (35 oz.) can Italian plum tomatoes, chopped fine
1 lg. onion, sliced
4 med. cloves garlic, chopped fine
Black pepper
Tarragon
Basil
Cilantro
Bird pepper (or hot chilies or hot pepper flakes)
1/4 cup dry red wine
1 can of frozen green or pigeon peas
4 cups cooked rice

Preparation

1 In pressure cooker add all ingredients except peas and rice. Cover and cook 15 minutes with pressure regulator rocking slowly. Remove from heat. Let pressure drop of its own accord. Prior to serving, drain peas, add to mixture in cooker, stir to warm. Serve over rice. Serves 4.