Recipe: Rice and Peas

If you've had Jamaican rice and peas, this version is quite different.  This is more similar to the Cuban or Puerto Rican style arroz con granules (litterally, rice with pigeon peas).  This takes about 40 min from start to finish, so give yourself some time; but the results are definitely worth it!  Rice does not need to be plain - kick it up with some flavour!
If you can't find pigeon peas, you and substitute black eyed peas or red kindey beans.  Try this with some jerk chicken or pork. 

Serves 4-6

Ingredients

-4 strips of bacon, thinly sliced crosswise
-1/2 medium onion, diced
-1 garlic clove, minced
-1/2 red bell pepper, diced
-2 tbsp cilantro, finely chopped, plus extra for garnish
-1 cup of long grain white rice
-1 cup of canned crushed tomatoes
-1 tbsp tomato paste
-one 15 oz can of green pigeon peas
-1/2 tsp dried oregano
-1/2 tsp ground cumin
-1/2 tsp ground coriander
-1/2 tsp chili powder
-1/2 tsp salt
-2 cups of water
-1/2 lime, juiced
-2 bay leaves

• In a large pot, saute bacon over medium heat.
• When the bacon is cooked, add onion, garlic, bell pepper, and cilantro (This is called a sofritto). Cook for a few minutes until vegetables soften.
• Add rice, crushed tomatoes, pigeon peas, oregano, cumin, coriander, chili powder and salt.  Cook for about 5 min until rice is toasted and opaque.
• Add tomato paste, lime juice, water, and bay leaves.  Bring to a boil.  Reduce heat to low and cover with a lid for about 25 min.
• Remove bay leaves and serve immediately with some fresh cilantro as garnish.