Recipe Bahamian Style Peas and Rice (Side Dish)

Required Ingredients:

• 1/4 cup butter
• 2 ounces sliced bacon, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 1 large tomato, diced
• 1/2 (6 ounce) can tomato paste
• 1 tablespoon ketchup
• salt and pepper to taste
• 1 (15 ounce) can pigeon peas, with liquid
• 1 2/3 cups water
• 1 1/2 cups uncooked long-grain white rice
• 1 sprig fresh thyme, chopped

Preparing/Cooking:

• Melt butter in a large, heavy saucepan over medium high heat.
• Place bacon in the saucepan, and cook until evenly brown.
• Stir in onion and celery, and cook until tender.
• Mix in tomato, tomato paste, and ketchup.
• Season with salt and pepper.
• Reduce heat to low, and continue cooking about 15 minutes.
• Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan.
• Bring to a boil, cover, and reduce heat.
• Cook 40 minutes on low, or until all liquid is absorbed.
• Fluff rice with a fork.

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