Bahamian Peas & Rice
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 14 servings.
Ham, rice and veggies all in one bowl—so good on its own, but I often serve it up with deli potato salad or mac and cheese. —Pamela Vitti Knowles, Hendersonville, North Carolina
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
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
3/4 cup: 304 calories, 11g fat (7g saturated fat), 10mg cholesterol, 529mg sodium, 44g carbohydrate (2g sugars, 4g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC