Peas and Rice

• 2 cups uncooked rice
• 3 cups water
• ½ sweet green pepper, sliced
• 1 stalk celery, chopped
• 1 small onion, sliced
• 2 teaspoons thyme
• salt (to taste)
• ½ cup tomato paste
• ¼ lb. salt pork, or bacon, diced
• 2 tablespoons cooking oil
• ¾ cup cooked pigeon peas

Fry diced pork in frying pan. Add cooking oil (if needed) and saute onion until wilted. Add green pepper, celery, thyme, salt and tomato paste; allow to simmer for 5 minutes. Add pigeon peas and steam for 5 minutes longer. Pour the mixture into a pot; add rice and water and cook 20 minutes or until rice is tender.

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