Measure out your peas and wash. I recommend to use a pressure cooker as it will cook faster. Pour your peas in the pressure cooker, add about 5 cups of water and your 2 cloves of mashed garlic. When hissing starts, time it for 20 minutes. Cool pressure cooker and check if ready. (should be mostly soft and easily cut with a utensil, cut a couple pieces to be sure). If needs to cook longer, you may add a little more water as needed and pressure another 10 minutes. If using pigtail, it can be pressured with the peas.

If using a regular pot, peas could take 1-1/2-2 hours to be ready.

If using bacon, cut into small pieces and fry for a few minutes.

When peas are ready, wash rice and set aside. Drain the remaining water from the peas into a glass measuring cup. You will use a total of 1 cup of water to the rice.

Add the peas and all other ingredients to a medium pot on medium-high heat. Stir until it comes to a boil. Turn heat to low and cover for about 20 minutes. Most of the water should be evaporated.

Stir rice, if not fully cooked, cover the pot top completely with Saran Wrap and replace the cover. Allow it to continue steaming for another 15-20 minutes. Remove cover and saran. At this time it should be cooked. Fluff with fork and serve.