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| What You Need: |
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¼ cup bacon or salt pork, diced
1 small onion, diced
1 small green pepper, diced
1 stalk celery, diced
1 10 ounce can pigeon peas
4 tablespoons tomato paste
1 cup rice
2 cups water
1 teaspoon fresh thyme
Salt and pepper to taste
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| How To Cook: |
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1. Fry the salt pork until it is crisp.
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2. Add the onion, green pepper and celery and cook until the mixture is pulpy.
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3. Add tomato paste and cook until most of the liquid in the pan has evaporated.
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4. Add the drained pigeon peas, thyme, salt and pepper and cook for a further 2 minutes.
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5. Pour in the rice and add water to cover.
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6. Cover the pot tightly and allow the mixture to simmer until all the liquid has evaporated.
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