👨‍🍳 作り方

1. 1

   If using dried pigeon peas, boil them in water until tender (about 30-40 minutes). Drain and set aside, reserving about 1 cup of the cooking liquid. If using canned peas, drain and rinse them.

2. 2

   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.

3. 3

   Add the chopped onion and green bell pepper to the bacon fat. Sauté until softened, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Stir in the tomato paste, thyme leaves, salt, pepper, and optional browning sauce and habanero pepper. Cook for 2-3 minutes until the tomato paste darkens slightly.

5. 5

   Add the cooked pigeon peas (or canned), the reserved pea liquid (if using dried peas), and the 4 cups of water. Bring to a boil.

6. 6

   Stir in the rinsed rice and the crumbled bacon. Bring the mixture back to a boil, then reduce the heat to low, cover tightly, and simmer for about 20-25 minutes, or until most of the liquid is absorbed.

7. 7

   Turn off the heat and let the rice steam, covered, for another 10-15 minutes. Fluff with a fork before serving.