---------- Recipe via Meal-Master (tm) v8.04
  Categories: Vegetables, Rice
       Yield: 6 servings
     1/4 lb Salt pork, diced
       1 ea Small onion, sliced
       1 ea Celery rib, chopped
     1/4 c  Tomato paste
       3 c  Water
       1 x  Salt and freshly ground pepp
       1 tb Vegetable oil
     1/4 ea Green pepper, seeded and
       1 ts Dried thyme leaves
     3/4 c  Cooked pigeon peas (black
       1 x  Eyed peas can be substituted
       2 c  Uncooked white rice
   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.