BAHAMIAN PEAS & RICE
Ham, rice and veggies all in one bowl-so good on its own, but I often serve it up with deli potato salad or mac and cheese. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 304 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 529mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
BAHAMIAN PEAS AND RICE
Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible.
Provided by Chocolatl
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
BAHAMIAN PEAS & RICE
I do not like beans in any way, shape or form. That said, my fiancee found it very amusing when I ate this dish every day for lunch during our vacation in the Bahamas. It wasn't until we returned that he let me know these 'peas' were actually beans!!
Provided by skat5762
Categories Lunch/Snacks
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 9
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 PEAS AND RICE
Number Of Ingredients 15
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
Nutrition Facts : Nutritional Facts Serves
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