Bahamian Peas & Rice
Rating:
☆☆☆☆☆ 0 votes0
Serves:
14
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
-
3bacon strips, chopped
-
1 mediumonion, chopped
-
1celery rib, chopped
-
1/2chopped green pepper
-
15 ozpigeon peas, drained
-
1 ccubed fully cooked ham
-
1/4 ctomato paste
-
3fresh thyme sprigs
-
1 tspsalt
-
1/2 tsppepper
-
5 cwater (about)
-
13 2/3 ozcoconut milk
-
3 cuncooked brown rice
How to Make Bahamian Peas & Rice
- 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.
- 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.
- 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.
