1 med. can pigeon peas
2 c. rice
Brown sugar
Vegetable oil
2 med. carrots
1 med. onion
4 c. water
2 lbs. roast beef
Creole seasoning

Dice carrots and onions; set aside.

In 5 quart saucepan, add oil; heat to very hot. Add brown sugar, add onions and seasoning and beef. Brown. Add water, cook until tender. Add pigeon peas, simmer 10 minutes. Add rice, carrots and cook until all water is absorbed.