1/4 c. bacon, diced
1 sm. onion
1 green pepper, diced
1 stalk celery
1 (8 oz.) can Pigeon peas
4 tbsp. tomato paste
1 c. rice
2 c. water
Thyme

Cook bacon until crisp. Add onion, pepper, and celery and cook until the mixture is pulpy. Add tomato paste and cook until most of the liquid in the pan has evaporated.

Add the drained Pigeon peas, thyme, salt, and pepper and cook for 2 minutes. Pour in the rice and add water to cover. Cover the pot and allow mixture to simmer until all liquid had evaporated.