Real Recipes From Real Home Cooks ®

sonja's pigeon peas and rice

Recipe by
Sonja Adams
Miami, FL

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.

yield 8 -10
prep time 1 Hr 30 Min
cook time 1 Hr
method Bake

Ingredients For sonja's pigeon peas and rice

  • 2 1/2 c
    parboiled rice
  • 1-15 oz can
    brown pigeon peas
  • 4 slice
    crispy bacon chopped (keep the bacon grease)
  • 2 clove
    garlic, whole
  • 5 sprig
    fresh thyme or 2 heaping tsp of ground thyme
  • 1 lg
    red bell pepper, chopped fine
  • 1/2 lg
    green bell pepper, chopped fine
  • 1 lg
    onion, chopped
  • 2
    scallions, chopped (cut off most the dark green top but not all)
  • 2 stalk
    celery, chopped fine
  • 1-15 oz can
    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).