Pigeon Peas and Rice

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1 tablespoon extra-virgin olive oil

6 strips applewood-smoked bacon, finely chopped

1/2 cup finely chopped onion

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

2 cups long-grain white rice

1 teaspoon kosher salt

2 tablespoons tomato paste

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

One 15-ounce can pigeon peas, drained and rinsed

One 14.5-ounce can chopped roasted tomatoes

2 cups low-sodium chicken stock

1/4 cup finely chopped cilantro leaves, for garnish

1/4 cup chopped scallions, for garnish