2 cups cooked
2 cups cooked rice
1 cup chopped
1/2 cup finely
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cheddar cheese, grated (optional)
A 12-inch cast-iron skillet or enameled cast-iron saute pan with cover.
Heat the peas and rice separately if cold. (Add 3 tablespoons water to cold rice, cover, and steam briefly.) Combine lightly in the skillet or saute pan, sprinkle the chopped tomato and scallions over all, and season with salt and pepper. Cover and heat through. Add grated Cheddar cheese when serving, if desired.
Reprinted from Bill Neal's Southern Cooking, by Bill Neal, with the permission of UNC Press.