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Bahamian Peas & Rice Recipe

Bahamian Peas & Rice Recipe photo by Taste of Home

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Bahamian Peas & Rice Recipe

Prep: 15 min. Cook: 50 min.

Yield: 12 Servings

15 50 65

Ingredients

3 bacon strips, chopped
1 medium onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
1 can (15 ounces) pigeon peas, drained
1 cup cubed fully cooked ham
1/4 cup tomato paste
3 fresh thyme sprigs
1 teaspoon salt
1/2 teaspoon pepper
5-1/2 cups water
1 can (13.66 ounces) coconut milk
3 cups uncooked brown rice

Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper.
Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs. Yield: 14 servings.

Nutritional Facts 3/4 cup equals 304 calories, 11 g fat (7 g saturated fat), 10 mg cholesterol, 529 mg sodium, 44 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Bahamian Peas & Rice in Taste of Home February/March 2013

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Bahamian Peas & Rice

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Reviewed on Feb. 21, 2013 by rustedgold1

Bland flavor says my husband. No need to make again.

Reviewed on Jan. 30, 2013 by KSkel

It is a rare occasion that I leave a poor review on any recipe, however I felt that it must be done. When I tasted this before serving it to my family, I immediately set it aside due to it's flavor (or rather, absolute lack thereof) and revolting mushy texture. I followed the recipe as written and I am sad to say that this went straight to the garbage can as it had no redeeming qualities. Very disappointed.