Place pigeon peas in a pot with about 4 cups of water, garlic and thyme. Boil for about 35 minutes until the peas are soft but not mushy.

In a large pot place oil, and brown sugar over medium heat. Allow sugar to caramelize until it’ s a deep caramel color and starts to smoke. Add ketchup, tomato paste, diced green pepper and onion then stir combine. Cook for about 4-5 minutes until the vegetables soften then add cooked pigeon peas with all the liquid.

Add about 2 ½ cups water and chicken bouillon. Cook for about 5 minutes so the bouillon can melt then add washed rice and salt. Bring to a boil the turn the heat down to low and cover. Cook for about 25 minutes until all of the water has absorbed and the rice is tender. If the rice dries out before, add more water a little at a time about ¼ cup. Remove from heat and serve warm