Created by Lynn (diner524) on June 28, 2016
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.
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.