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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was found on the internet site, . It calls for pigeon peas, but it's possible (with some change in flavor) to use as a substitute either kidney beans or black-eyed peas. Ingredients:
2 slices bacon |
1 onion, chopped |
2 cups water |
1/2 teaspoon dried thyme |
1 bell pepper, chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 cup pigeon peas, boiled until tender |
1 tomato, skinned, seeded, chopped |
1 cup rice |
Directions:
1. In a skillet, over medium heat, fry bacon until crisp, about 5 minutes, then remove bacon to cool it before crumbling it.
2. In the same skillet & in the bacon fat, cook the chopped onion until slightly transluscent, about 3-5 minutes.
3. In a sauce pan over medium-high heat, combine all ingredients EXCEPT the rice, & bring to a boil.
4. Add rice, then turn down the heat & simmer until cooked, about 30 minutes.
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