Cook Up Rice

1 lb pound rice
1/2 lb green pigeon peas
1 lb salted pig tail (soaked)
1/2 lb chicken wing
1/2 lb spinach chopped
2 cups diced pumkin
2 large carrots chopped
1 onion chopped
1 green pepper chopped
fresh thyme and scillion chopped
2 tbs butter
8 cups water

Pig tail should soak overnight before cooking. Clean chicken with lime juice and water, season with salt and pepper. Wash the pig tail and cut up into small pieces and cook in 8 cups of water. While the pig tail is simmering, heat the butter in a large pot and saute the carrots, spinach, pumkin, onion, green pepper, peas and chicken. Add to the simmering pig tail and continue to simmer for 45 minutes. Add rice, thyme and scallions, salt to taste and stir well. Cover and cook until the water has absorb and the rice grains are tender. Serve hot with slices of avocado and tomatoes. Serves 8