For the rice. Boil two cups of water in a sufuria, add a table spoon of margarine and salt to taste. Add the rice allow to simmer on low heat untill water is absorbed and rice cooked. Set aside.

For pigeon peas fry the onions and garlic untilo golden brown. Add finely chopped tomatoes, season with black pepper and salt. Add pigeon peas and 1/2 cup of water. Let simmer on low heat.

Guacamole; peel avocado, squeeze lemon and chop cucumber thinly. Add them all to the blender and blend to smooth consistency.

Plate and garnish as desired.