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Ingredients
1 cup pigeon peas
2 whole cloves garlic
5 sprigs of fresh thyme
2 cups rice
1 red pepper, diced
2 scallions chopped
1/2 cup of cut bacon
1 tablespoon of tomato paste
salt and pepper to taste
Directions
- Boil peas in a medium saucepan with 5-6 cups water
- Cook peas 45 minutes or until tender and set aside.
- Fry bacon in a medium pot with scallions, garlic, and red pepper
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- Suate for 3-5 minutes and add salt, pepper, thyme, and tomato paste.
- Add peas and along with 4 cups of the water used to boil the peas.
- Bring to a boil and add rice.
- Reduce heat, cover tightly, when most of the water has evaporated.
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Cooking time: 45 min
Serves: 6
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