Bahamian Peas And Rice - cooking recipe

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 2 cups black-eyed peas or 2 cups kidney beans

Preparation

Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
Pour off all but 2 tablespoons fat.
Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
Stir in tomato paste and sugar and cook for 2 minutes more.
Add water and bring to a boil.
Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
Stir in peas. Cook until rice is tender, about 3 minutes more.
Remove pot from heat and let stand for 5 minutes.
Fluff with fork and correct seasoning if needed.