2 slices bacon, diced
1 onion, sliced

1 green pepper, diced

1 stalk celery, diced
1 tsp dried thyme leaves
2 T. tomato paste
2 cups water  (some cooks use canned milk or even coconut milk)
1 can pigeon peas
1 tsp browning sauce (Kitchen bouquet)
1 cup long grain rice

 
Crisp bacon in oil, add the onion, pepper, celery and thyme; continue to sauté adding the tomato paste. Pour in the water, peas, browning sauce, and other seasonings.  Stir in the rice. Bring to a boil over medium heat; cover, reduce heat and cook for 30-45 minutes until rice is tender.