Ingredients for Bahamian Peas And Rice
- 2 tablespoons vegetable oil
- 4 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh basil leaves
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 2 cups water
- 1 cup long-grain white rice
- 2 tablespoons fresh lime juice
- 1 cup pigeon peas (fresh or frozen)
- 2 tablespoons bacon fat
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How to Make Bahamian Peas And Rice
- Heat 2 tablespoons of oil in a large, heavy pot over medium heat.
- Add 4 slices of bacon, diced, and cook until lightly browned, about 4 minutes.
- Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pot.
- Add 1 medium onion, chopped, 1 bell pepper, chopped, and 2 cloves garlic, minced. Cook until the onion is golden brown, about 5 minutes.
- Stir in 1 tablespoon tomato paste, 1 teaspoon sugar, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes more.
- Add 2 cups of water and bring to a boil.
- Stir in 1 cup long-grain rice and 2 tablespoons of lime juice. Return to a boil.
- Reduce heat to low, cover the pot, and simmer for 15 minutes.
- If the rice is too dry, add 2-3 tablespoons of water. If too wet, leave the cover slightly ajar for the remaining cooking time.
- Stir in 1 cup of peas (fresh or frozen).
- Cook until rice is tender and liquid is absorbed, about 3 minutes more.
- Remove from heat, stir in the cooked bacon, and let stand, covered, for 5 minutes.
- Fluff with a fork and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
7g
Fat
11g
Carbs
30g
