Pigeon Peas with Coconut Rice - The Local Palate

Ingredients

• 1 cup diced bacon
• 2 tablespoons minced ginger
• ¾ cup diced onion
• ⅔ cup diced red bell pepper
• ½ cup diced celery
• 1 tablespoon diced habanero
• 1 bay leaf
• 2 tablespoons salt
• 1 pound frozen pigeon peas (or substitute frozen black-eyed peas)
• 5 cups chicken stock, divided
• 2 cups jasmine rice
• 1 (14-ounce) can coconut milk