Conch And Rice

Photo: flickr user Carl Lender

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

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

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.