Pigeon Peas And Rice - cooking recipe

Ingredients

5 slices bacon, diced
4 c. canned tomatoes
1/2 c. onion
1/2 c. bell pepper
1 Tbsp. minced garlic
1/4 tsp. rosemary
1 bay leaf
2 c. pigeon peas (canned or fresh)
5 c. water
2 c. uncooked long grain rice

Preparation

Fry the bacon in a skillet until crisp.
Stir-fry onion and bell pepper until done.
Add tomatoes; cover and allow to simmer for 45 minutes.
Pour 5 cups of water into cooked tomato mixture. Add remaining seasonings, along with rice; simmer until done.