Sonja's Pigeon Peas And Rice Recipe

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Sonja's Pigeon Peas and Rice

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.

☆☆☆☆☆ 0 votes
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
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
bay leaf, optional


1Preheat oven at 325. Saute onion, bell peppers,scallion,celery and garlic in bacon grease for 3-5 minutes.
2Add tomato sauce to the pan and cook slow for a few minutes.
3Then 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.
4Put in an ovenproof dutch oven pot or casserole dish and cover tight with a lid or aluminum foil.
5Bake at 325 for an hour or until done (when all the water cooks out and rice is dry).

About this Recipe

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