Ingredients
- 1 tablespoon oil (vegetable oil)
- 4 ounces sliced bacon (4 strips, cut into 1/4-inch slivers )
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, stemmed, seeded and finely chopped
- 3 cloves garlic, minced
- 6 fresh basil leaves, thinly slivered (or 1 teaspoon dried basil)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried )
- 2 1/2 teaspoons salt, or more to taste
- 1/2 teaspoon black pepper, freshly ground, or more to taste
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 5 1/2 cups water (or more as needed )
- 555 grams dry rice (dry, 3 cups long-grain)
- 1 tablespoon lime juice, fresh
- 2 cups peas (pigeon, cooked, black-eyed peas, or kidney beans, or here in Southern US, known as crowder beans)
How to Make
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Step 1: Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more.
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Step 2: Add 5 1/2 cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed.
We hope you enjoy this recipe!
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