Bahamian Peas & Rice
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 236.59 ml pigeon peas
- 2 clove garlic
- 5 sprig fresh thyme
- 473.18 ml rice
- 1 red pepper, diced
- 2 scallions, chopped
- 118.29 ml cut bacon
- 14.79 ml tomato paste
- salt and pepper
directions
- Boil peas in medium saucepan with 5-6 cups of water.
- Cook for 45 minutes or until tender and set aside.
- Fry bacon in a medium pot with the scallions, garlic, and red pepper.
- Saute for 3- 5 minutes and add salt, pepper, thyme, and tomato paste.
- Add peas and 4 cups of the water that was used to boil them in.
- Bring to a boil and add rice.
- Reduce heat, cover tightly, until most all of the water has evaporated.
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Reviews
-
This is a delightful rice side dish. I could not find dried pigeon peas so I used canned, and also used chicken broth in lieu of the pea water. Went perfect with my catfish main course. After dinner, found the thyme sitting on the counter. Next time I hope I remember to put it in the pot. Thanks s'kat for a great recipe.
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Tweaks
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This was outstanding! We used regular frozen peas instead of pigeon peas and cooked them with the rice at the end. We also substituted chicken broth for the water --- the smell of this cooking was heavenly and it brought back fond memories of our Bahamian travels. We served it with Jerk Chicken and it was a big hit. Thanks for posting this!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography