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1
Shell the peas if necessary, or thaw frozen peas.
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2
Place them in a plastic container and cover them with 8-16 oz.
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3
chicken stock.
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4
Set aside until you need them.
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5
In another container, combine 1 1/2C water with 1C red rice.
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6
Set this aside also.
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7
Dice the onion and the bacon.
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8
I like to use frozen bacon since it is easier to chop up quickly.
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9
Over level 7 heat (on a 1-10 scale with 10 as hottest) cook the bacon, onion, and (optional) butter in a medium-large pot.
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10
Cook the bacon down with the onion to the point where the mixture is sticking to the side of the pot (and looks like a mess.)
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11
The onions should be translucent and the bacon near-crispy.
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12
Stir.
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13
Add the apple cider vinegar to deglaze your pot.
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14
Stir.
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15
Cook the mixture down again, for another 5 minutes.
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16
Add all of the spices.
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17
Don't overdo it with the thyme.
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18
Cook another 5-10 minutes.
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19
Turn the heat to the max, 10, and stir.
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20
Add the peas and the stock.
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21
Bring to a boil.
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22
Add the rice and water mixture, bring to a boil again.
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23
I sometimes add the peas and the rice at the same time, because soggy beans aren't good.
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24
Mix well and COVER and do not remove the lid until the rice is finished, according to the instructions on the package, maybe 40 minutes.
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25
Salt to taste and serve hot.
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26
It's very good reheated also.
