A flavorful and hearty Caribbean-inspired dish combining rice, peas, and aromatic seasonings.
Rinse the rice under cold water until the water runs clear.
Rinsing removes excess starch, preventing the rice from becoming sticky.
In a medium saucepan, bring the pigeon peas to a boil with 5 cups of water. Simmer until tender, about 30 minutes. Drain and reserve the cooking liquid.
Save the cooking liquid as it adds flavor to the rice.
In a large pot, fry the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Crispy bacon adds a delightful texture to the dish.
Add the scallions, garlic, and crushed red pepper to the pot. Sauté until fragrant, about 3 minutes.
Stir constantly to prevent the garlic from burning.
Stir in the tomato paste, thyme, salt, and black pepper. Cook for another 2 minutes.
Cooking the tomato paste enhances its sweetness and depth.
Add the cooked peas and 4 cups of the reserved cooking liquid to the pot. Bring to a boil.
Ensure the liquid is well-seasoned before adding the rice.
Stir in the rice, reduce the heat to low, and cover tightly. Cook until the liquid is absorbed and the rice is tender, about 20 minutes.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork and garnish with the crispy bacon. Serve warm.
Fluffing the rice ensures a light and airy texture.
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