Ingredients

• 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
• One 15-ounce can pigeon peas, drained and rinsed
• One 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

Directions

1. Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
2. Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.