SMB said:
Not pedro's, but good:
1 1/2 cups boiled pigeon peas, drained
or 1 1/2 cups canned pigeon peas, drained
2 cups long grain rice
4 1/4 cups water with stock from peas
2 oz vegetable oil
2 slices bacon, 1/2-inch diced
1 large onion, sliced
3 oz tomato paste
1 tsp browning sauce
1 tsp dried thyme leaves
1 tsp island seasoning
salt to taste
black pepper to taste
hot peppers to taste

In a two-quart saucepan, heat the oil, sauté the bacon for a few minutes, add the onion and thyme and continue to sauté adding the tomato paste.

Pour in the water and add the peas, browning sauce, salt, island seasoning and black pepper to taste. Add the hot pepper for more zest and stir in the rice.

Bring to a boil over medium heat, stirring occasionally. Cover and cook for about 10 minutes. Lower heat and adjust seasonings to taste.

Over low heat, cook for an additional 10 to 15 minutes or until the rice is tender. Place a heat diffuser under the pot for the last 10 minutes of cooking time to avoid the rice sticking.