July 28, 2016
Side Dishes, Beans, Rice,
Vegetables, Peas , Carribbean, Central/South American, Cuban, Mexican, South American, Southwest, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"DH and I took a trip to Costa Rica recently and at almost every meal we were served beans and rice. It got to be a joke with the other people on our tour: What's for lunch? Beans and Rice! But now I find myself craving beans and rice - any version is great. I found this Bahamian version on a blog called Hub Pages. I'm not sure who the author is, but here is my version - enjoy!"
Fry the bacon until crisp. Remove from pan, crumble and save until later. Remove all but about 1 tablespoon bacon grease from pan.
Add onion and bell pepper to pan, sauté until onion is translucent. Add garlic, sauté for another minute.
Return bacon to pan. Add the chicken broth, tomato sauce, tomato paste, water, Worcestershire sauce, thyme, bay leaf and other dry spices.
Simmer about ten minutes and then add the drained peas and the rice.
Cover the pot and don't stir, but allow to cook until almost done - about 20 minutes or so.
Remove pot from burner. Keep covered until rice is done, about 5-10 more minutes.
Remove bay leaf and thyme if you tied it in a bundle.
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Made this delicious dish tonight to go with our dinner. The only change I made (due to necessity - couldn't find my tomato sauce in my pantry - LOL) was to sub canned tomatoes for the tomato sauce and I added a little more broth and some additional tomato paste. Hubby really enjoyed these peas and had two helpings. The recipe is easy to make and has lots of flavor. Nancy : )
Excellent rice and peas (beans) recipe! We loved it. It is really flavorful, thanks to the bacon and then cooking the veggies in the bacon fat. The rice is done perfectly with these directions. I'm going to tuck this into my best of 2016 file. Thank you!