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Ingredients:

1 tablespoon vegetable oil
4 strips bacon, cut into 1/4-inch slivers
1 onion, medium, finely chopped
1 green bell pepper, medium, stemmed, seeded and finely chopped
3 cloves garlic, minced
6 basil leaves, fresh, thinly slivered, or 1 teaspoon dried basil
1 teaspoon thyme, fresh 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 sugar
5 1/2 cups water, or more as needed
3 cups white rice, long-grain
1 tablespoon lime juice, fresh
2 cups peas, pigeon, cooked, black-eyed peas, or kidney beans

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.

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.

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