Nassau Peas and Rice
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A pigeon peas and rice recipe from Nassau, Bahamas.
- Ready In:
- 1 small onion, chopped
- 1⁄2 teaspoon thyme leaves
- 2 cups uncooked rice
- 1⁄2 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
- 1⁄2 teaspoon pepper
- 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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So good! This was easy to make and was wonderful with my Bahamian dinner! It kind of reminded me of Mexican rice, except for the addition of the pigeon peas, and the thyme gave it a great punch of flavor. I did find that I had to add more water, because it dried out before the rice was cooked. But with that simple fix, the rice turned out wonderful! Thanks for posting! Made for CQ3, team Pi Rho Maniacs.Reply