In a saute pan, cook the bacon, drain the fat and cut into small pieces. In the same pan, add onion, aji verdes and garlic. Saute until golden brown. Add the ham. Add tomato paste and caramelize. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.
Recipe courtesy of Alex Garcia