Hey Melda, 2 for 2 family! Welcome back and thank you for tuning in today. So today I will be preparing Bahamian peas and rice. Yes! Peas and rice. If you want to see how this is prepared, continue watching. Okay, on my cutting board I have a half of a medium onion, a stick of celery, a half of a bell pepper, a medium ripe frozen tomato cut up chopped up. I have a tin of pigeon pea, dried pigeon peas, a hunts tomato paste, red pepper flakes, salt and some crystal corn oil. And of course, a 2 pound package bag of the hackmoth, parboiled rice. Now I am frying down the onion and the celery first in about 2 tablespoons of the, of the quisco oil. Because they take long, they take the longest to cook. Now I am smashing one clove of garlic. I am adding in the onion and celery and oil giving it a quick stir. And then I am going to add to that the ripe tomato chopped ripe tomato. Okay, and I am going to stir that together. Mixing it in. That one was cut all the way so I am just trying to separate it with the spoon. I have about half a tablespoon of salt, oh not a tablespoon of pepper flakes. Now here I am pulling the leaves off of the time. Just the leaves and then I am going to put the stems in as well. Now we don't eat the stems. The stems are just to help with the flavoring. To that I am going to add my green bell pepper, that is 1 1 1 2 1 half and the clove of garlic. I didn't add those in with the onion and the celery because they tend to cook the fastest and I don't want them burning. So that is why I fried the onion and the celery first. I am rinsing off the top of the pigeon pigeon and the hunts tomato paste because in the full store it has dust and everybody touching and all that. When you open it, whatever is on the outside on the top of it is going to go in to it. So rinse it off first. That is to the tomato paste I am opening with my manual opener. I need to get an electric one. I had one but it went bad so doing it manually I am getting it though. I am an island girl so I know how to do it. Be careful with those cans. Now I am going to add some browning to that just to give it a nice color when it is finished. Nice brownish color when I add the pigeon pea to it. That is a tablespoon. I am going to get two of those. Add two of those of tomato paste to my pot. Put peas and rice, two tablespoons of hunts tomato paste. Hunts is my favorite by the way. It is nice and thick. I am going to mix that through. Next that together. Mix, mix, mix, mix. Pour what a pot. Just have to hold the pot with towel because it is hot. This is my favorite pot. This is my favorite pot. I love it. It never disappoints me. Now I am going to add half of a teaspoon of garlic, salt. Mix that through. Oh, this smells good. Okay, now it is ready for the rice. I am going to add this 2 pound, this entire pack of this 2 pound Mahatma rice. Now I am just mixing everything together, coating my rice before I add the water. Mix, mix, mix, mix. Now this red container holds 2 cups each. So that is 2 cups and the other container would be 4 cups. So that is 4 cups of water. To a 2 pound package of parboil Mahatma rice. Now it might look white now but when it boils down, it is going to turn brown. Now I am giving a quick taste. Need some more salt. I am just adding a little bit more salt. And stir it through. I put a cover on the top of the pot. That is after 5 to 8 minutes. That is fast. I am giving it a check. I am giving it a stir. First check. Okay now I am giving it a quick mix. After most of the water has dissolved. All right. Get it. I don't want it stick. So I am just going to give the stir. Now I am going to cover it up again, cover it up again. Then I am going to reduce the heat. It was on medium. I turned it down on medium low. All right. Looking good. So now we have Bahamian peas and rice. Make some today.