Pigeon Peas and Rice Recipe

• Level: Easy
• Yield: 6 servings
• Nutritional Information Per Serving: Serving Size 1/6 of recipe, Calories 494, Total Fat 16 g, Saturated Fat 5 g, Carbohydrates 73 g, Dietary Fiber 7 g, Sugar 6 g, Protein 15 g, Cholesterol 19 mg, Sodium 657 mg
• Total Time: 1 hour 10 minutes
• Active Time: 25 minutes

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 (15-ounce) can pigeon peas, drained and rinsed
1 (14.5-ounce) can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

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1. Set a large Dutch oven over medium heat and warm the olive oil with the bacon. Cook, stirring, until the bacon is crispy and golden and has released its fat, about 45 minutes. Add the onion, green and red bell peppers, rice, and salt; saut while stirring for 5 minutes, until the onion softens and the rice is lightly toasted. Stir in the tomato paste and cook 23 more minutes, stirring often. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock, and 1 cup of water. Bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender, about 2530 minutes.
2. Remove the lid and fluff the rice gently with a fork. Sprinkle with chopped cilantro and scallions before serving.