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Bahamian Peas & Rice

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
  • Total Time
    Prep: 15 min. Cook: 50 min.
  • Makes
    14 servings

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.
Nutrition Facts
3/4 cup: 304 calories, 11g fat (7g saturated fat), 10mg cholesterol, 529mg sodium, 44g carbohydrate (2g sugars, 4g fiber), 10g protein.

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