Pirate Rice
Based on a recipe attributed to chef Bruno Wehren.
Makes about 41 slice of bacon, chopped fine
1 small onion, chopped
1 clove of garlic, chopped fine
1 rib of celery, chopped
1 tablespoons olive oil
2 medium tomatoes, chopped
2 tablespoons tomato paste
salt and pepper to taste
1-1/2 cups uncooked long grain white rice
2-1/4 cups chicken stock/broth
1 cup pigeon peas, cooked (or green peas)
Pre-heat oven to 350 F. Sauté the bacon, onion, garlic and celery in olive oil in a large saucepan. Stir in tomatoes, tomato paste, salt and pepper. Add rice and chicken stock. Stir to mix well. Spoon into a greased baking dish and bake until rice is tender, about an hour. Stir in peas just before serving.
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