Peas ’n’ rice – rice with pigeon peas

Ingredients

• 300 g long-grain rice
• 300 g cooked drained pigeon peas
• 150 g diced bacon
• 1 chopped onion
• 1 diced green pepper
• 2 chopped garlic cloves
• 2 tbsp tomato purée
• 150 g chopped tomatoes
• 6 dl chicken stock
• 1 tsp dried thyme
• ½ tsp pepper
• salt if needed

Method

1. 1Fry bacon in a heavy pot until golden. Add onion, pepper and garlic and sauté for 5 minutes.
2. 2Stir in tomato purée, tomatoes and thyme. Add rinsed rice, pigeon peas and stock.
3. 3Bring to a boil, cover and cook on low for 18–20 minutes or until rice is tender. Rest off the heat for 10 minutes.
4. 4Gently fluff rice and season with pepper and salt if needed.