Pigeon Peas and Rice

Transcribed January 25, 2011 from this handwritten note kindly written down for me by Dixie Sawin's mother several years ago. Trinidad and Tobago origin.

3 c boiled rice
1 c canned pigeon peas (also called gandules)
1 c mixed vegetables (peas, carrots, corn, green beans)
1-1/2 c onions, tomatoes, celery, cilantro, green onions, bell peppers, coarsely chopped together
2 T ketchup
3 T soy sauce
1 t each: garlic powder, parsley flakes, and crushed red pepper
salt and black pepper to taste
1 to 2 T butter (optional)

Heat 2 T oil in a large pot. Add pigeon peas, onions, tomatoes, cilantro, green onions, bell peppers, and ketchup. Saute about 3 minutes. Add boiled rice and mixed vegetables, mixing well. Add garlic powder, parsley flakes, and crushed pepper. Stir and continue to cook another 5 minutes. Add soy sauce. Stir well, coating rice and vegetables. Season with salt, pepper, and butter.