Pigeon peas and rice

Pigeon peas and rice



  • water - 5 c
  • bay leaf - 1 item
  • minced garlic - 1 Tbsp
  • bell pepper - 1/2 c
  • onion - 1/2 c
  • rosemary - 1/4 tsp
  • uncooked long grain rice - 2 c
  • canned tomatoes - 4 c
  • slices bacon, diced - 5 item
  • pigeon peas canned or fresh - 2 c

How to make pigeon peas and rice:

Fry the bacon in a skillet until crisp. Stir-fry onion and bell pepper until done. Add tomatoes; cover and allow to simmer for 45 minutes. Pour 5 cups of water into cooked tomato mixture. Add remaining seasonings, along with rice; simmer until done.

Recipe categories: Low cholesterol, Low sodium, Low fat.

Pigeon peas and rice
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT1H45M
Total Time: PT1H45M

Cause of complaint:

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