Ingredients
- 1 tablespoon oil (vegetable oil)
- 4 ounces bacon ( 4 slices, cut into 1/4 inch slivers)
- 1 medium (8 ounces) yellow onion, finely chopped
- 1 medium green (6 ounce) bell pepper, finely chopped (stemmed, seeded)
- 3 garlic cloves, minced
- 6 leaves fresh basil leaves
- 1 teaspoon fresh thyme
- 2 1/2 teaspoons salt (to taste)
- 1/2 teaspoon fresh ground black pepper (to taste)
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 5 1/2 cups water (or more)
- 24 ounces dry long grain rice (3 cups dry white)
- 1 tablespoon fresh lime juice
- 12 ounces cooked pigeon peas (2 cups cooked, or black-eyed peas or kidney beans)
How to Make
-
Step 1: Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
-
Step 2: Pour off all but 2 tablespoons fat.
-
Step 3: Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
-
Step 4: Stir in tomato paste and sugar and cook for 2 minutes more.
-
Step 5: Add water and bring to a boil.
-
Step 6: Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
-
Step 7: If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
-
Step 8: Stir in peas. Cook until rice is tender, about 3 minutes more.
-
Step 9: Remove pot from heat and let stand for 5 minutes.
-
Step 10: Fluff with fork and correct seasoning if needed.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.