In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
Adapted from "Sunny's Kitchen" by Sunny Anderson. Copyright Clarkson Potter 2013. Provided courtesy of Sunny Anderson. All rights reserved.
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