Bahamian Peas And Rice

• 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

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.

vegetable oil, bacon, onion, green bell pepper, garlic, basil, thyme, salt, fresh ground black pepper, tomato paste, sugar, water, longgrain white rice, lime juice, blackeyed peas

Taken from www.food.com/recipe/bahamian-peas-and-rice-373060 (may not work)