bahamian peas & rice
From Taste of Home.
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prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
14 serving(s)
Ingredients
- 3 - bacon strips, chopped
- 1 medium onion, chopped
- 1 - celery rib, chopped
- 1/2 - chopped green pepper
- 15 ounces pigeon peas, drained
- 1 cup cubed fully cooked ham
- 1/4 cup tomato paste
- 3 - fresh thyme sprigs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups water (about)
- 13 2/3 ounces coconut milk
- 3 cups uncooked brown rice
How To Make bahamian peas & rice
-
Step 1In 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.
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Step 2Add 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.
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Step 3Add 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.
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