Peas and Rice

Ingredients12

• dried pigeon peas200 g
• long-grain white rice300 g
• salt pork120 g
• onion1
• tomato1
• green bell pepper1
• celery stalk1
• garlic2 cloves
• fresh thyme3 sprigs
• tomato paste1 tbsp
• water750 ml
• salt1 tsp

Method

1. Soak the pigeon peas overnight, then boil them in fresh water until just tender and drain.
2. Dice the salt pork and fry it until the fat renders and the pieces are crisp; remove the pieces and set aside.
3. In the same fat, soften finely chopped onion, green pepper, celery, and garlic.
4. Stir in chopped tomato, tomato paste, and thyme, and cook until the mixture thickens slightly.
5. Add the rice and stir until the grains are coated, then add the peas, reserved salt pork, water, and salt.
6. Bring to a boil, cover, and simmer on low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
7. Rest off the heat for 5 minutes, then fluff and serve.