Muriel Sands's Bahamian Red Rice

(by Cordelia Sands)

optional: 1 c. pigeon peas

optional: 1/3 lb. bacon

1 – 2 T. extra virgin olive oil

1 large yellow onion, coarsely chopped

2 1/4 c. water

8 oz. can tomato sauce

salt and pepper to taste

1 1/2 t. dried thyme

1 c. long grain rice

1 lemon

If using the optional pigeon peas, rinse and put in a pot covered with 2 c. water.

Cook over medium heat for 1 1/2 hours or until tender, checking every 15 minutes to add more water as necessary. Set aside.

If using the optional bacon, chop into small pieces and sauté until crisp.

Set bacon aside, reserving bacon fat.

Heat either bacon fat or olive oil over medium-low heat, and sauté onion until golden.

Add water, tomato sauce, salt, pepper, and thyme.

Cover pot and bring to a boil.

Add rice and optional pigeon peas.

Reduce heat to medium-low, cover and cook for 10 - 12 minutes, stirring once, until rice has absorbed the liquid.

Squeeze fresh lemon juice over dish.

Add the crisp bacon to the pot when stirring the rice.

Squeeze fresh lemon juice into the pot.

Serves 4.

(Read The Finicky Eater of Pease Street, the story that accompanies this recipe.)