Page 82 - Recipe Book

• 1 small red bell pepper
• 1 tablespoon cooking oil
• 3 strips cooked bacon
• 2 tablespoon tomato paste
• 2 tablespoon Premadonna Italian seasoning
• 1 tablespoon Premadonna Soul seasoning
• 1 teaspoon browning
• 1 large can of pigeon peas
• 2 cups uncooked long grain white rice
• 3 cups water

Preparation:

1. Dice onion and red bell pepper.
2. In a Dutch oven, sauté onion, sweet pepper, and bacon.
3. Stir in tomato paste. Add Premadonna Soul seasoning and
Premadonna Italian seasoning and browning.
4. Add the pigeon peas and stir well. Add water and bring to a boil.
5. Add the rice until it is about an inch and a half below the water line.
6. Stir well, lower the stove to medium with pot uncovered.
7. While the pot is simmering, stir at regular intervals.
8. When the rice has absorbed most of the water, turn the stove to
low heat and cover the pot.
9. Leave to steam until fully cooked.

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