2 slices bacon, fried crispy and chopped, 1/2 cup red onions, chopped, 1/4 cup green bell pepper, diced, 2 tablespoons minced garlic, 1 (15 oz.) can green pigeon peas, 2 bay leaves, 1 jalapeno pepper, finely chopped, 1 teaspoon chicken bouillon, 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.

Measure the liquid off the peas and enough coconut milk to equal 2-cups set aside. Get out a saucepan, add 1 tablespoon of butter, the onions, bell pepper, and garlic. Saute until the onions are translucent.  Add the rice, jalapeno pepper, tomato and chili, coconut milk mixture, bay leaves, chicken bouillon, and 1 teaspoon of bacon drippings. Bring to a boil, reduce heat to a simmer, cover the pot, and cook for 17 minutes.  Remove from the heat set aside. Allow the rice to set for approximately 5-minutes, remove the lid, remove the bay leaves, fluff the rice with a fork and serve.