Rice with Peas

No trip to the Islands could be complete without tasting Rice with peas. It's an island staple. But each island has its own variation as some times each home on each island varies the recipe. I'll try to start with the basic recipe and then give you some of the extra ingredients to add. Its sort of like a pizza you got the crust sauce then cheese. After that add anything you like.
OK for the base

1 can Pigeon peas
2 cups rice
2 oz salt pork or bacon diced
1/3 cup cooking oil
1 onion chopped
1 tablespoon chopped thyme
1-cup tomatoes or can tomatoes paste
1-teaspoon salt
pinch black pepper
4 cups water

Fry the pork or bacon in a large pot with oil till almost brown. Add onion and cook till onion is a light brown. Turn down the heat and add the tomatoes, Thyme, salt, black pepper, and the can of pigeon peas. Simmer for 15 minutes stirring often so it won't stick to the bottom and burn. Add water and bring to a boil. When it's boiling stir in the rice reduce the heat to a slow simmer cover and cook for 30 minutes. Test the rice to insure its done if needed add a little boiling water from the kettle and continue cooking till rice is cooked. Stir and serve.
Now for the add on's
What you have is the start, but like a cheese pizza it's fine on its own but better with some extra ingredients. The extra ingredients that can be added during the 15 minutes of simmering are Green peppers, red peppers, celery, snow peas even okra. Spice it up with a dash of Tabasco. No pigeon peas? Use kidney beans or black-eyed peas.
I'm sure after your first batch you will be adding things.

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