Cook bacon strips in a large, straight-sided sauté pan over medium heat, turning occasionally, until fat is rendered and bacon is crisp, about 5-7 minutes and remove to a side plate lined with a paper towel. Crumble into pieces when cool.
Add onion, pepper and garlic to pan and cook in bacon fat until onion is translucent, about 6-8 minutes
Add all remaining ingredients, except the cooked bacon, to the pan and bring to a boil. Stir once, cover pan and reduce heat to low. Simmer until rice is tender and water is completely absorbed, about 20-25 minutes. Fluff with fork and top rice with crumbled bacon and fresh cilantro, if desired. Season with additional kosher salt, if needed.
Recipe by Jackie Ourman at http://jackieourman.com/arroz-con-guandules-rice-with-pigeon-peas/