1. Sauté the onion and bell pepper in the oil until they are soft.
2. Then put in the tomato paste, the tomatoes and thyme.
3. Chop or mash the
tomatoes and stir; season and then cook the mixture for five minutes.
4. After this, add the pigeon peas and the juice from the tomatoes.
5. Sprinkle
in the rice and add enough water to cover it by approximately 1/2 inch/1.5
cm.
6. Stir and then bring the pan to the boil. Now reduce the heat, cover
and cook the rice for 20-30 minutes, stirring from time to time.
Serve hot with a squeeze of lemon.
