Bahamian Peas & Rice
Created by Chocolatll on May 18, 2015
- Servings: 8
- Prep Time: 5m
- Cook Time: 40m
- Recipe #19112
Ingredients
- 1 tablespoon oil (vegetable oil)
- 4 ounces bacon ( 4 slices, cut into 1/4 inch slivers)
- 1 medium (8 ounces) yellow onion, finely chopped
- 1 medium green (6 ounce) bell pepper, finely chopped (stemmed, seeded)
- 3 garlic cloves, minced
- 6 leaves fresh basil leaves
- 1 teaspoon fresh thyme
- 2 1/2 teaspoons salt (to taste)
- 1/2 teaspoon fresh ground black pepper (to taste)
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 5 1/2 cups water (or more)
- 24 ounces dry long grain rice (3 cups dry white)
- 1 tablespoon fresh lime juice
- 12 ounces cooked pigeon peas (2 cups cooked, or black-eyed peas or kidney beans)
How to Make
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Step 1: Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
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Step 2: Pour off all but 2 tablespoons fat.
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Step 3: Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
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Step 4: Stir in tomato paste and sugar and cook for 2 minutes more.
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Step 5: Add water and bring to a boil.
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Step 6: Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
How to Make
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Step 7: If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
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Step 8: Stir in peas. Cook until rice is tender, about 3 minutes more.
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Step 9: Remove pot from heat and let stand for 5 minutes.
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Step 10: Fluff with fork and correct seasoning if needed.