Nassau Peas and Rice

Recipe by PanNan
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small onion, chopped
  • 12
    teaspoon thyme leaves
  • 2
    cups uncooked rice
  • 12
    cup ham fat, cubed (can use bacon fat)
  • 0.5
    (6 ounce) can tomato paste
  • 1
    (28 ounce) can pigeon peas, drained
  • 3
    cups water
  • 3
    tablespoons cooking oil
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
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DIRECTIONS

  • Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
  • Add oil to the pan and add chopped onion. Saute until lightly browned.
  • Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
  • Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.
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