Peas and Rice
A deeply seasoned pot of rice cooked with pigeon peas, bacon, aromatics, and a little browning for color. Fluffy and savory, it is one of the most familiar side dishes on Bahamian tables.
Prep
15m
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 350gWhite Rice (rinsed)
- 200gPigeon Peas
- 120gBacon (chopped)
- 100gOnion (finely chopped)
- 10gGarlic (crushed)
- 30gTomato Paste
- 10mlBrowning Sauce
- 700mlChicken Stock
- 2gDried Thyme
- 2pcsBay Leaf
- 2gBlack Pepper
- 6gSalt
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat, add the bacon, and cook until some of the fat renders and the bacon begins to brown.
- 02
Add the onion and garlic and cook until softened and fragrant.
- 03
Stir in the tomato paste, browning sauce, dried thyme, bay leaves, black pepper, and salt, and cook for 1 minute.
- 04
Add the pigeon peas and chicken stock and bring the pot to a boil.
- 05
Stir in the white rice, cover tightly, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
- 06
Remove from the heat, let the rice rest covered for 10 minutes, then fluff and serve.
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