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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

1⁄4 cup bacon (or salt pork, already diced)
1 onion (small, peeled and chopped)
1 bell pepper (small, green, rinsed, seeds removed, chopped)
1 celery (rinsed, chopped)
1 can pigeon peas (drained, 10 oz can)
1 cup rice (long grain rice)
2 cups water (or broth)
1 teaspoon thyme (fresh thyme leaves)
  seasoning (salt and pepper to taste)
2 tablespoons vegetable oil
4 tablespoons tomato paste

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.

Total time
55 minutes
Cooking time 40 minutes
Preparation time 15 minutes
Yield
4 servings

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

Bahamian cuisine

beans, side dish
easy, sauté, simmer
International food recipes
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