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Rice with pigeon peas is a Caribbean classic, and each island has its own way of preparing the dish. For ours, we use canned pigeon peas, which have a mild flavor and creamy texture. Green pigeon peas resemble sweet peas and are our first choice because of their bright color, but brown pigeon peas work perfectly well. If neither is available, black-eyed peas or even pinto beans are good stand-ins. Some versions of rice with pigeon peas are made with coconut milk; we use unsweetened coconut water, as it imparts a tropical flavor without too much richness. Worcestershire sauce adds savoriness and umami, an idea we borrowed from pelau, or Trinidadian rice with chicken and pigeon peas. If you want lots of heat, leave the seeds in the habanero(s). The rice is delicious with fried plantains and avocado.
ounces bacon, chopped
medium garlic cloves, minced
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