pigeon PeasRice


2 slices bacon, fried crispy and crumbled, 1/2 cup red onions, chopped, 1/4 cup green bell pepper, diced, 2 tablespoons minced garlic, 1 (15 oz.) can green pigeon peas, undrained, 2 bay leaves, 1 jalapeno pepper, 1/2 cup tomato and chilies,  1 cup jasmine rice, take the juice from the pigeon peas and coconut milk to equal 2 cups, 1 teaspoon of bacon drippings.

Get out a saucepan, add the onions, bell pepper, and garlic, and 1 tablespoon of butter.  Saute till the onions are translucent.  Add the rice, jalapeno pepper, tomato and chili,  and the pigeon juice pea juice, bay leaves, and coconut milk along with 1 teaspoon of bacon drippings and 1 teaspoon chicken bouillon.  Bring to a boil, reduce heat to a simmer, cover the pot, and cook for 17 minutes.  Remove from the heat set aside. In 10 minutes, remove the lid, remove the bay leaves and fluff the rice with a fork and serve.

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