Categories: Vegetables

Ingredients

• 2 bacon strips, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/2 cup chopped green pepper
• 1 can (15 oz.) pigeon peas, drained
• 1 cup cubed fully cooked ham
• 1/4 cup tomato paste
• 3 fresh thyme sprigs
• 1 tsp. salt
• 1/2 tsp. pepper
• 5 1/3 cups water
• 1 can (13.66 oz.) coconut milk
• 3 cups uncooked brown rice

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 Tbsp.

2. Add the onion, celery and green pepper to drippings, cook and stir over medium-high heat for 5 to 7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper.

3. Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45 to 50 minutes or until rice is tender. Remove thyme sprigs.

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