In a large saucepan or Dutch oven combine peas, onion, celery, bay leaf, garlic, broth, rice, and salt and pepper. Bring to a boil over high heat, then reduce heat, cover, and simmer for about 45-50 minutes, or until the rice just cooked.
Remove from heat and rest, covered, for 10 minutes. Remove bay leaf. Just before serving add the red pepper and stir in gently. Taste and adjust seasoning with salt and pepper.
Serve with hot pepper sauce or hot pepper vinegar.Servings: 8