Bahamian Peas and Rice

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1/3 cup olive oil

6 strips bacon, chopped 

1 cup chopped Vidalia or sweet onion 

1 green bell pepper, seeded and chopped 

1 celery stalk, finely chopped 

5 or 6 sprigs fresh thyme, leaves stripped 

Kosher salt and freshly ground black pepper 

2 garlic cloves, grated on a rasp or finely minced 

2 cups rice, rinsed in a sieve until the water runs clear 

One 15-ounce can black-eyed peas, drained and rinsed 

4 Roma tomatoes, chopped 

One 8-ounce can tomato sauce 

1 tablespoon Worcestershire sauce 

1 habanero pepper, pierced with the tip of a knife