Ingredients
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1 tablespoon vegetable oil
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4 slices bacon, cut into 1/4 inch slivers
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 teaspoon fresh thyme
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2 1/2 teaspoons salt (to taste)
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1/2 teaspoon fresh ground black pepper (to taste)
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2 tablespoons tomato paste
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1/2 teaspoon sugar
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5 1/2 cups water (or more)
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3 cups long-grain white rice
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1 tablespoon fresh lime juice
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2 cups black-eyed peas or 2 cups kidney beans
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1 medium green bell pepper, stemmed, seeded and finely chopped
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6 leaves fresh basil leaves
Instructions
- Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
- Pour off all but 2 tablespoons fat.
- Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
- Stir in tomato paste and sugar and cook for 2 minutes more.
- Add water and bring to a boil.
- Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
- If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
- Stir in peas. Cook until rice is tender, about 3 minutes more.
- Remove pot from heat and let stand for 5 minutes.
- Fluff with fork and correct seasoning if needed.