2large tomatoeschopped or sub 1 tomato for can of diced
1tspfreshly dried thyme
3cupscups parboiled rice
1cancan pigeon peas
1scotch bonnet pepperfinely diced (or use chili flakes)
salt to taste
Put the bacon and vegetables into a large saucepan over medium heat. Cover and cook, stirring occasionally, until the tomatoes turn from bright to dark red and the mixture reduces by about half. This should take around 20 minutes.
Add in the remaining ingredients and bring to a simmer.
Cover and cook on the lowest heat, 45 minutes to an hour.
Twice during cooking time, carefully turn the rice over from bottom to top.
Fluff and serve.
The foil pictured on the pot is there to seal in the steam. Cut brown paper bags also work well for this purpose. If Aunty Ruth is using a pot with a heavier lid then she skips adding this layer.