Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Salt pork, diced
1 ea Small onion, sliced
1 ea Celery rib, chopped
1/4 c Tomato paste
3 c Water
1 x Salt and freshly ground pepp
1 tb Vegetable oil
1/4 ea Green pepper, seeded and
1 ts Dried thyme leaves
3/4 c Cooked pigeon peas (black
1 x Eyed peas can be substituted
2 c Uncooked white rice

Fry the salt pork in a large skillet until the fat has been released,
then add the vegetable oil. Add the onion and saute until
translucent. Then add the green pepper, celery, thyme, and tomato
paste. Reduce the heat, cover, and simmer for 5 minutes. Add the
peas and cook for another 5 minutes.
Transfer the pea mixture to a saucepan and add the water and salt
and pepper to taste. Bring to a boil, add the rice, and stir. Reduce
the heat when the water returns to a boil. Cook, uncovered, for about
25 minutes, or until the liquid is absorbed. This is usually served
as a side dish.

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