Ingredients

• 1 tablespoon vegetable oil
• 4 slices bacon, cut into 1/4 inch slivers
• 1 medium onion, finely chopped
• 1 medium green bell pepper, stemmed, seeded and finely chopped
• 3 garlic cloves, minced
• 6 leaves fresh basil leaves
• 1 teaspoon fresh thyme
• 2 1/2 teaspoons salt (to taste)
• 1/2 teaspoon fresh ground black pepper (to taste)
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 5 1/2 cups water (or more)
• 3 cups long-grain white rice
• 1 tablespoon fresh lime juice
• 2 cups black-eyed peas or 2 cups kidney beans

Instructions

1. Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.

2. Pour off all but 2 tablespoons fat.

3. Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.

4. Stir in tomato paste and sugar and cook for 2 minutes more.

5. Add water and bring to a boil.

6. Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.

7. If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.

8. Stir in peas. Cook until rice is tender, about 3 minutes more.

9. Remove pot from heat and let stand for 5 minutes.

10. Fluff with fork and correct seasoning if needed.