Carribean Peas & Rice

This makes a whole ton of food -- great if you're serving an army.  It isn't very spicy, so feel free to kick it up a notch if you like some punch to your food.

Yield: 12 servings

Ingredients

• 3 bacon strips, chopped
• 1 large yellow onion, chopped
• 1 celery rib with leaves, chopped
• 1 large green pepper, chopped
• 1 can (15 oz.) pigeon peas, drained
• Found in the Mexican food section of the grocery store
• 1 can (6 oz.) tomao paste
• 1 tsp thyme leaves
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp cajun seasoning
• 1 can (14 oz.) coconut milk
• 5 1/2 cups water
• 3 cups uncooked brown rice

Directions

1. Heat a 4-quart pot over medium-high heat.  Brown the chopped bacon.  When lightly crisped, add the onion, celery with leaves, and green pepper.  Cook over medium heat until tender (5-7 minutes).
2. Add the pigeon peas, tomato paste, thyme, salt, pepper, cajun seasoning, and coconut milk.  Stir together.
3. Add the water and rice.  Cover and simmer for 45-50 minutes until the rice is tender.  Serve hot.

Adapted from Taste of Home.