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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
3 bacon strips, chopped |
1 medium onion, chopped |
1 celery rib, chopped |
1/2 cup chopped green pepper |
1 can (15 ounces) pigeon peas, drained |
1 cup cubed fully cooked ham |
1/4 cup tomato paste |
3 fresh thyme sprigs |
1 teaspoon salt |
1/2 teaspoon pepper |
5-1/2 cups water |
1 can (13.66 ounces) 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. Discard drippings, reserving 1 tablespoon.
2. 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.
3. 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. Yield: 14 servings.
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