Ingredients
- 3 to 4 ounces sliced bacon (reserve 1 tablespoon fat, 3-4 slices)
- 1 green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves
- 1 can (8 or 9 ounce) tomato sauce
- 1 tablespoon tomato paste
- 1 can (14 ounce) pigeon peas, drained (look for Goya® brand called gandules in Spanish)
- 1 teaspoon fresh thyme, minced (or a few springs tied with cooking twine)
- Salt and pepper to taste
- 1 1/2 cups chicken broth
- 3 cups water
- 2 teaspoon Worcestershire sauce
- 375 grams dry rice (uncooked, 2 cups)
- 1 bay leaf
How to Make
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Step 1: Fry the bacon until crisp. Remove from pan, crumble and save until later. Remove all but about 1 tablespoon bacon grease from pan.
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Step 2: Add onion and bell pepper to pan, sauté until onion is translucent. Add garlic, sauté for another minute.
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Step 3: Return bacon to pan. Add the chicken broth, tomato sauce, tomato paste, water, Worcestershire sauce, thyme, bay leaf and other dry spices.
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Step 4: Simmer about ten minutes and then add the drained peas and the rice.
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Step 5: Cover the pot and don't stir, but allow to cook until almost done - about 20 minutes or so.
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Step 6: Remove pot from burner. Keep covered until rice is done, about 5-10 more minutes.
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Step 7: Remove bay leaf and thyme if you tied it in a bundle.
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Step 8: Serve
Tips & Variations
- Kitchen twine/string if tying thyme in a bundle
We hope you enjoy this recipe!
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