Bahamian Peas & Rice Recipe

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Bahamian Peas & Rice

Vicki Butts (lazyme)

By
@lazyme5909

From Taste of Home.


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Rating:

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Serves:

14

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3
bacon strips, chopped
1 medium
onion, chopped
1
celery rib, chopped
1/2
chopped green pepper
15 oz
pigeon peas, drained
1 c
cubed fully cooked ham
1/4 c
tomato paste
3
fresh thyme sprigs
1 tsp
salt
1/2 tsp
pepper
5 c
water (about)
13 2/3 oz
coconut milk
3 c
uncooked brown rice

Directions Step-By-Step

1
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
2
Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 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 45-50 minutes or until rice is tender. Remove thyme sprigs.

About this Recipe

Course/Dish: Rice Sides, Pork
Main Ingredient: Rice/Grains
Regional Style: Caribbean