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Bahamian Peas & Rice

Bahamian Peas & Rice
12 ServingsPrep: 15 min. Cook: 50 min.

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.
© Taste of Home 2013

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Bahamian Peas & Rice (continued)

Nutrition 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.
© Taste of Home 2013