Rice dish

PIGEON PEAS RICE

1 very large sliced onion
4 stalks chopped celery with
leafy tops
2 to 3 cloves fresh parsley
1/4 tsp. oregano
1/2 c. chopped green pepper
12 oz. tomato sauce
2 c. rice, washed
16 oz. can pigeon peas
3 to 4 Tbsp. oil
pinch of black pepper
salt to taste
water

Saute onion in oil in a chicken fryer size deep skillet
until transparent. Add celery, garlic, parsley, oregano, green
pepper, salt and pepper. Stir and saute for 5 minutes on
medium heat. Add tomato sauce. Stir. Add rice. Stir until
well mixed. Add can of peas with liquid. Stir, add water to
cover rice by about 2 inches. Cook over medium heat until rice
starts to dry then stir and turn heat on low. Cover tightly.
Cook until rice is done. Garnish with red pimento.