Rice and Peas

Dice the onion and chop the mixed herbs finely. Rinse the salt meat under cold water to remove excess salt, then cut into bite-sized pieces.

Bring the water to a boil in a large pot, then add the salt meat and onion. Simmer until the salt meat is tender, about 10 minutes.

Add the green pigeon peas to the pot with the salt meat and broth. Continue simmering for 5 minutes to allow the peas to warm through.

Stir in the rice, margarine, salt, and mixed herbs into the pot. Bring the mixture back to a boil, stirring well to combine.

Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes without lifting the cover.

Check the rice for doneness; it should be tender and the liquid mostly absorbed. If needed, cook for another 2-3 minutes.

Remove from heat and let stand covered for 2-3 minutes. Fluff the rice gently with a fork and squeeze the lime juice over the top just before serving.