4 oz. salt pork or bacon
2 tbsp. cooking oil
1 med. onion, finely chopped
1 stalk celery, finely diced
1 tbsp. tomato paste
1 tsp. dried or fresh thyme
2 (10 1/2 oz.) cans chicken or beef broth
3 c. uncooked white rice
1 (10 1/2 oz.) can pigeon peas (or you can use black eye peas)
1/2 c. cold water
Salt and pepper to taste

Cut pork into tiny pieces and saute until brown and crisp. Add oil, onion celery; saute until tender. Add tomato paste and thyme and continue to stir and cook for 10 minutes. Slowly add the two cans of broth to the mixture. Add the rice, pigeon peas and cold water. Stir thoroughly and season to taste with salt and black pepper.

Cook over low heat for 30 minutes or until rice is done, stirring once with a fork. Serves 8.