Bahamian Peas & Rice
Recipe: #19112
May 18, 2015
Categories: Side Dishes, Beans, Rice, White Rice, Carribbean, Gluten-Free, No Eggs, Non-Dairy, more
"Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. Adapted from the Barbecue Bible."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (376.8 g)
- Calories 442.9
- Total Fat - 13.9 g
- Saturated Fat - 4 g
- Cholesterol - 26 mg
- Sodium - 1257.9 mg
- Total Carbohydrate - 63.4 g
- Dietary Fiber - 4 g
- Sugars - 3.5 g
- Protein - 16.1 g
- Calcium - 46.7 mg
- Iron - 2 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
Step 2
Pour off all but 2 tablespoons fat.
Step 3
Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
Step 4
Stir in tomato paste and sugar and cook for 2 minutes more.
Step 5
Add water and bring to a boil.
Step 6
Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
Step 7
If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
Step 8
Stir in peas. Cook until rice is tender, about 3 minutes more.
Step 9
Remove pot from heat and let stand for 5 minutes.
Step 10
Fluff with fork and correct seasoning if needed.
Tips
No special items needed.
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