Sonja's Pigeon Peas and Rice

Sonja's Pigeon Peas And Rice

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Sonja Adams


Being a second generation bahamian descent, I have always wanted my own peas and rice recipe. So I chose my two favorite recipes that I have used often and my family loves and came up with my very own peas and rice recipe. I hope you like it as much as my family did. Days later they were still telling me how good it was.


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1 Hr 30 Min
1 Hr


  • 2 1/2 c
    parboiled rice
  • 1-15 oz can(s)
    brown pigeon peas
  • 4 slice
    crispy bacon chopped (keep the bacon grease)
  • 2 clove
    garlic, whole
  • 5 sprig(s)
    fresh thyme or 2 heaping tsp of ground thyme
  • 1 large
    red bell pepper, chopped fine
  • 1/2 large
    green bell pepper, chopped fine
  • 1 large
    onion, chopped
  • 2
    scallions, chopped (cut off most the dark green top but not all)
  • 2 stalk(s)
    celery, chopped fine
  • 1-15 oz can(s)
    tomato sauce
  • 1 Tbsp
    tomato paste
  • 1 tsp
    salt or to taste
  • 1/4 tsp
    black pepper or to taste
  • 1-2
    bay leaf, optional

How to Make Sonja's Pigeon Peas and Rice


  1. Preheat oven at 325. Saute onion, bell peppers,scallion,celery and garlic in bacon grease for 3-5 minutes.
  2. Add tomato sauce to the pan and cook slow for a few minutes.
  3. Then add bacon, rice, thyme, tomato paste, bay leaf, salt, pepper, and pigeon peas along with 1 and half cans of water (use pigeon peas can)and stir it all up.
  4. Put in an ovenproof dutch oven pot or casserole dish and cover tight with a lid or aluminum foil.
  5. Bake at 325 for an hour or until done (when all the water cooks out and rice is dry).

Printable Recipe Card

About Sonja's Pigeon Peas and Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Other Tag: Heirloom

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