Ingredients
3 bacon strips, chopped1 medium onion, chopped1 celery rib, chopped1/2 cup chopped green pepper1 can (15 ounces) pigeon peas, drained1 cup cubed fully cooked ham1/4 cup tomato paste3 fresh thyme sprigs1 teaspoon salt1/2 teaspoon pepper5-1/2 cups water1 can (13.66 ounces) coconut milk3 cups uncooked brown rice
Preparation
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper.
Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.
