Bahamian Rice with Pigeon Peas

Rinse 200 g of long-grain rice until the water runs clear, then drain well. Drain the liquid from 240 g of canned pigeon peas.

In a heavy pot over medium heat, fry 100 g of chopped bacon until golden, about 5 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pot.

In the bacon fat, sauté 1 finely chopped onion and 1 chopped green bell pepper for 4-5 minutes, until the onion turns translucent. Add 1 peeled and chopped tomato and 1 tsp dried thyme, and cook for another 2 minutes.

Add the pigeon peas, 480 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Bring the mixture to a boil.

Stir in the rinsed rice, mix once, cover with a tight-fitting lid and cook over the lowest heat for 20-25 minutes, until the rice has absorbed the liquid and is tender. Do not stir while cooking.

Remove the pot from the heat and let it stand, covered, for 10 minutes so the rice finishes steaming and becomes fluffy.

Fluff the rice with a fork, return the fried bacon to the pot, gently mix and serve hot.