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| 1/4 x ca. 450 g | Salt pork, diced |
| 1 | Small onion, sliced |
| 1 | Celery rib chopped |
| 1/4 Tasse | tomato paste |
| 3 Tasse | water |
| 1 | Salt and freshly ground pepp |
| 1 Teelöffel | vegetable oil |
| 1/4 | Green pepper, seeded and |
| 1 Teelöffel | thyme leaves dried |
| 3/4 Tasse | Cooked pigeon peas (black |
| 1 | Eyed peas can be substituted |
| 2 Tasse | Uncooked white rice |
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Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste. Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes.
Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir.
Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.
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