How to make pigeon peas and rice

Heat a pot and add 2 pieces of sliced bacon.

Fry the bacon until cooked, then remove it from the pot, leaving the grease.

Add chopped onions to the pot and sauté in the bacon grease until softened.

Add dry pigeon peas to the pot.

Add complete seasoning and a little salt to the peas.

Pour in 1/2 cup of water and bring to a boil.

Once boiling, add 1/2 can of tomato sauce and stir it in.

Add a cap full of kitchen bouquet and stir again.

Add 3 bay leaves and another 1/2 cup of water, then bring to a boil again.

Wash 2 cups of parboiled rice and add it to the pot.

Reduce heat to medium and let it cook until the water starts to dry out.

Once the water is drying, reduce heat to low and let it cook through, checking periodically.

When most of the water is gone, stir the rice and cover with aluminum foil to let it sweat for 30 minutes.

After 30 minutes, check the rice; it should be fluffy and cooked.

Equipment Needed

Allergens