The Bahamas
Bahamian Peas ’n’ Rice
Peas ’n’ Rice
Pigeon peas and rice browned with salt pork, tomato and thyme until the rice is a deep golden brown. No Bahamian fish fry is complete without a big scoop.
- Prep 10 min
- Cook 40 min
- Serves 6
- Level Easy
You need
- 4 oz (115 g) salt pork or bacon, diced
- 1 tbsp vegetable oil
- 1 onion, chopped
- ½ green bell pepper, chopped
- 1 stalk celery, chopped
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp browning sauce (optional)
- 1 can (15 oz) pigeon peas, with liquid
- 2 cups long-grain rice, rinsed
- 3 cups water (about)
- 1 tsp salt
- ½ hot pepper, minced (optional)
How to make it
- Render. In a heavy pot, cook the salt pork in the oil over medium heat until crisp, about 6 minutes.
- Season base. Add the onion, pepper and celery and cook 5 minutes. Stir in the tomato paste, thyme, browning and hot pepper and cook 2 minutes until dark red.
- Peas and rice. Add the pigeon peas with their liquid, the water and salt and bring to a boil. Stir in the rice.
- Steam. Cover tightly and cook on the lowest heat 25 minutes until the liquid is absorbed. Fluff and serve.
Photo: Xaymacan · CC BY-SA 4.0