Bahamian Peas and Rice

Peas and Rice is arguably the main dietary staple of Bahamians. Here in the Bahamas, we consume it on a daily basis; mainly at lunch and dinner times. Visit any down-home, or even an upscale restaurant here in the Bahamas, and you’re sure to find peas and rice on the menu (on any given day).

 

Ingredients:

• 1 small onion
• 1 small sweet pepper
• 2 tbsp cooking oil
• 2 tbsp tomato paste
• Sprig or two of fresh thyme
• Salt  & pepper to taste
• 1 tsp browning (optional)
• 1 large can of regular pigeon peas or pigeon peas in coconut milk
• 2 cups long grain white rice (uncooked)
• 3 cups water

Instructions:

1. Dice onion and sweet pepper
2. In a hard-bottom pot heat up oil and fry onion and sweet pepper along with the thyme.
3. Stir in tomato paste, add salt and pepper to taste (and the browning if using).
4. Add the pigeon peas and stir well, add water and bring to a boil. Season to taste.
5. Add the rice until it is about an inch and a half below the water line.
6. Stir well, lower the stove to medium with pot uncovered.
7. While the pot is simmering, stir at regular intervals.
8. When the rice has absorbed most of the water, turn the stove to low heat and cover the pot.
9. Leave to steam until fully cooked.
10. Enjoy with meat or fish.