Wash and drain the rice. Chop the onion and bacon and green pepper. Skin and chop the tomatoes. Heat the oil in a saucepan and fry the onion and bacon for a couple of minutes until soft. Add the rice and keep stirring for 3 minutes. Add the green pepper and tomatoes and stir well. Pour in the boiling water together with the salt and cinnamon and bring back to the boil. Cover the pan tightly with a lid, reduce heat slightly and cook for 15-20 minutes until rice is soft and the liquid has been absorbed. Fluff rice with a fork and mix in the cooked peas. From "A taste of Sri Lanka" by Indra Jayasekera, Isbn #962 224 010 0