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1
Cook the bacon in a saucepan over medium heat until crispy, then remove and drain on a brown paper bag.
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2
Add the onion and celery to the bacon fat and cook and stir until the vegetables are soft, about 5 minutes.
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3
Add the garlic and continue to cook and stir for 1 minute longer.
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4
Stir in the rice, thyme, mustard, paprika, cayenne, and salt and black pepper to taste and cook and stir for about 3 minutes to coat the rice.
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5
Add the broth and tomato and stir to mix.
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6
Bring to a low boil and simmer, uncovered, stirring occasionally, until most of the liquid is absorbed and the rice is cooked, about 20 minutes.
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7
The rice will be creamy, not fluffy and dry.
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8
While the rice is cooking, rinse and drain the peas, discarding any blemished peas or bits of pod.
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9
Place the peas in a saucepan with about 3 cups of water.
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10
Season with salt and black pepper and bring to a low boil.
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11
Simmer, stirring occasionally, skimming as needed, for 15 to 20 minutes, until the peas are tender.
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12
Drain and set aside to keep warm.
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13
Add the parsley and butter to the rice mixture and season with additional salt and black pepper, if necessary.
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14
Spoon the peas over the pirlou, sprinkle with the reserved bacon and more parsley, and serve.
