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 tbsp of tomato paste
• salt and pepper to taste

Directions

1. Boil peas in a medium saucepan with 5-6 cups water
2. Cook peas 45 minutes or until tender and set aside.
3. Fry bacon in a medium pot with scallions, garlic, and red pepper.
4. Suate for 3-5 minutes and add salt, pepper, thyme, and tomato paste.
5. Add peas and along with 4 cups of the water used to boil the peas.
6. Bring to a boil and add rice.
7. Reduce heat, cover tightly, when most of the water has evaporated.