Bahamian Peas and Rice

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 14 people

Categories: Vegetables

Ingredients

  • 2 bacon strips, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped green pepper
  • 1 can (15 oz.) pigeon peas, drained
  • 1 cup cubed fully cooked ham
  • 1/4 cup tomato paste
  • 3 fresh thyme sprigs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 5 1/3 cups water
  • 1 can (13.66 oz.) coconut milk
  • 3 cups uncooked brown rice

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 Tbsp.

  2. Add the onion, celery and green pepper to drippings, cook and stir over medium-high heat for 5 to 7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper.

  3. Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45 to 50 minutes or until rice is tender. Remove thyme sprigs.

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