2 oz. butter
2 oz. bacon, diced
1 onion, diced
1 can tomatoes
1/2 sm. can pigeon peas
1 1/2 c. rice
1 1/2 c. water
Thyme

Fry onion and bacon in the butter until brown. Add 1 can tomatoes, cook to reduce fluid contents, 15 minutes. Add peas, salt, pepper and thyme (a touch of hot sauce spices it up!). Stir in the rice and water. Bring to boil, simmer for 40 minutes covered.