Place a large pan on the stove over medium heat and add the bacon. Flip occasionally until the bacon has cooked through completely.
Remove the bacon from the pan and place on a paper towel lined plate. Use a knife to cut the bacon into bite-sized pieces. Set aside.
Place a large dutch oven or pot over medium heat and add the oil.
Add the onions, red peppers, rice, and salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato pasta and cook for 2 to 3 minutes, stirring.
Add the oregano, cumin, pigeon peas, corn, tomatoes, chicken stock and 1 cup water.
Bring to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and cook until the rice is tender (without stirring) about 25 to 30 minutes.
Remove the lid and fluff the rice with a fork. Add the bacon back into the rice and stir.
Garnish with cilantro and scallions. Serve and enjoy!