Rice with pigeon peas

Ingredients:

• 1 teaspoon of vegetable oil
• 8 strips bacon, finely chopped
• 0.5 cup finely chopped onion
• 0.5 cup finely chopped cilantro leaves
• 2 cups long-grain white rice
• 1 can (280 g) chopped tomatoes and green chili peppers
• 1 teaspoon dried oregano
• 1 tsp ground cumin
• 1 teaspoon coarse salt
• A pinch of annatto powder, optional
• 1 can (425 g) canned green pigeon peas, rinsed
• 2 tbsp tomato paste
• 4 tbsp of water
• Chopped fresh coriander leaves for serving

Preparation:

1. Place a 3-quart saucepan over medium heat. Add the oil and bacon. Cook, stirring, until the bacon is crispy. Add the onion and cilantro. Continue cooking for 5 minutes, until the onion is soft.
2. Add rice, tomatoes, oregano, cumin, salt, annatto, and pigeon peas. Cook for 5–7 minutes, until the rice turns white.
3. Add the tomato paste and water and bring to a boil. Once all the water has been absorbed, cover tightly and reduce the heat to low. Simmer for 25–30 minutes, until the rice is tender. Serve on a platter, garnished with cilantro.