Crab 'n Rice

Ingredients

• 3 tbsp oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 5 tbsp tomato paste
• salt and pepper to taste
• 1/2 tsp thyme
• 1 tsp paprika
• 4 cups water (traditional) or crab stock (my tweak)
• 2 cups long grain rice
• 2 cups canned or soaked pigeon peas
• 4 whole crabs

Directions:

1. Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
2. Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
3. Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
4. Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes).