Peas and Rice

Render the salt pork in a large, heavy-bottomed pot or Dutch oven over medium heat until the fat is released and the meat is crisp, about 5–7 minutes. Remove the rendered pork with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.

Add the vegetable oil to the pot and heat until shimmering. Stir in the chopped onion, green bell pepper, and celery (the sofrito base), and cook, stirring frequently, until the vegetables begin to soften and the onion becomes translucent, about 4–5 minutes.

Stir in the fresh tomatoes and tomato paste, combining well to create a flavorful base. Cook for 2 minutes, stirring occasionally, to allow the tomato paste to caramelize slightly.

Add the thyme and whole cayenne chiles (or habanero) to the pot, stirring to distribute the seasonings evenly. Cook for 1 minute to bloom the thyme and infuse the oil with heat.

Pour in the pigeon peas and rice, stirring constantly for 2–3 minutes to coat the rice with the oil and toast it lightly. This develops flavor and helps keep the grains separate during cooking.

Add the chicken broth to the pot and stir well, scraping up any flavorful bits from the bottom. Return the rendered salt pork to the pot and season with salt and freshly ground black pepper to taste.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer without stirring for 18–20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let the pot rest, covered, for 5 minutes to allow the rice to fully set and finish cooking with residual heat. Remove the whole cayenne chiles or habanero before serving if desired, or leave them in for additional heat.

Fluff the rice with a fork, distributing the peas and pork throughout. Taste and adjust seasoning with additional salt and pepper as needed before serving.