Bahamian Style Peas And Rice Recipes

BAHAMIAN PEAS & RICE

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper., Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.

BAHAMIAN PEAS AND RICE

Steps:

• In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
• Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
• Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
• Serve warm.

BAHAMIAN STYLE PEAS AND RICE

Steps:

• Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
• Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

BAHAMIAN PEAS & RICE

Steps:

• Boil peas in medium saucepan with 5-6 cups of water.
• Cook for 45 minutes or until tender and set aside.
• Fry bacon in a medium pot with the scallions, garlic, and red pepper.
• Saute for 3- 5 minutes and add salt, pepper, thyme, and tomato paste.
• Add peas and 4 cups of the water that was used to boil them in.
• Bring to a boil and add rice.
• Reduce heat, cover tightly, until most all of the water has evaporated.

BAHAMIAN STYLE PEAS AND RICE

Steps:

• Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
• Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

BAHAMIAN PEAS AND RICE

Steps:

• 1. Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more.2. Add 5 1/2 cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed.Serves 8

BAHAMIAN PEAS AND RICE

Steps:

• Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
• Pour off all but 2 tablespoons fat.
• Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
• Stir in tomato paste and sugar and cook for 2 minutes more.
• Add water and bring to a boil.
• Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
• If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
• Stir in peas. Cook until rice is tender, about 3 minutes more.
• Remove pot from heat and let stand for 5 minutes.
• Fluff with fork and correct seasoning if needed.