👨‍🍳 作り方

1. 1

   If using dried pigeon peas, boil them in about 4 cups of water with the smashed garlic and thyme sprigs for 35-45 minutes, or until tender but not mushy. Drain, reserving the cooking liquid. If using canned peas, drain and rinse them.

2. 2

   In a large pot or Dutch oven, heat the oil over medium heat. Add the granulated sugar and cook, stirring, until it caramelizes to a deep amber color. Be careful not to burn it.

3. 3

   Add the chopped bacon to the pot and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.

4. 4

   Add the diced onion and green bell pepper to the pot and sauté in the bacon fat until softened, about 5-7 minutes.

5. 5

   Stir in the ketchup and tomato paste, and cook for another 2-3 minutes until fragrant.

6. 6

   Add the cooked pigeon peas (and their reserved liquid if using dried peas), chicken bouillon cubes, and 4 cups of water. Bring to a boil.

7. 7

   Stir in the rinsed rice, salt, and pepper. Bring back to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring during this time.

8. 8

   Remove the pot from the heat and let it stand, covered, for another 5-10 minutes to allow the rice to fully steam.

9. 9

   Fluff the rice with a fork, stir in the reserved crispy bacon, and serve hot.