Green Beans And Broccoli

• 1 (10 oz.) pkg. frozen cut green beans
• 2 (10 oz.) pkg. frozen chopped broccoli
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/4 c. melted butter or margarine
• sliced pimento
• 2 oz./50 g/ 1/4 c. salt pork or bacon, diced
• 1 small onion, minced
• 1 green pepper, diced
• 1 stick celery, diced
• 1 (8 oz./250 g) can pigeon peas
• 4 Tbsp. tomato paste
• 1 c. rice
• 2 c. water
• thyme

1. Fry the salt pork until it is crisp.
2. Add the onion, green pepper and celery and cook until the mixture is pulpy.
3. Add tomato paste and cook until most of the liquid in the pan has evaporated. Add the drained pigeon peas, thyme, salt and pepper and cook for a further 2 minutes.
4. Pour in the rice and add water to cover. Cover the pot tightly and allow the mixture to simmer until all the liquid has evaporated.

green beans, broccoli, water chestnuts, butter, pimento, onion, green pepper, celery, pigeon peas, tomato paste, rice, water, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988649 (may not work)