Peas 'n rice (Bahamas)
No exploration of Caribbean cuisine would be complete without a taste of one of its most beloved dishes This recipe is the Bahamian style.
Ingredients
Instructions
Heat the oil in a pan on medium heat and fry the bacon until it is crisp, about 5 minutes.
Add the onion, green pepper and celery and cook until soft, 5-6 minutes more.
Add tomato paste and cook until most of the liquid has evaporated, about 5-6 minutes more.
Add the pigeon peas and thyme, season with salt and pepper. Cook 2-3 minutes more.
Mix in the rice and pour in the water, cover the pot and allow the rice and pigeon peas to simmer until the liquid has evaporated.
Let it rest 5 minutes and serve warm.
Notes
Srve with a salad or as a side dish for fish or chicken.
Dry pigeon peas should be soaked in cold water 6-8 hours or overnight.
Variations
For a vegetarian version, omit the bacon and use vegetable broth. Add carrots or okra for more veggies.
For a spicier version, finely chop a hot pepper and stir in for a more intense kick.
Substitute half the liquid with coconut milk for a creamy, tropical twist.
Source
Food in the World