Peas and Rice is an iconic Bahamian dish. It’s made with pigeon peas (gandules) and long grain rice.
Peas and Rice
Time to Make
- 10 minutes of preparation
- 30-40 minutes to cook
- 1 small onion, diced
- 1 small sweet pepper, seeded and diced
- 1 tablespoon cooking oil
- 2 strips cooked bacon
- 2 tablespoons tomato paste
- 3-4 sprigs of fresh thyme
- red pepper to taste (cayenne)
- 1 teaspoon browning, optional (found in the International aisle)
- 1 chopped fresh tomato, optional
- 1 14.5-ounce can of regular pigeon peas or pigeon peas in coconut milk
- 2 cups uncooked long grain white rice
- 3 cups water, or chicken broth
- In a large pot, saute the onion and green pepper in the oil until softened. Break up the bacon and add to the pot along with the thyme. Stir in the tomato paste and season with salt and pepper. Stir in the browning sauce and chopped tomato, if using.
- Stir in the pigeon peas, add the water and bring to a boil. Season with salt and pepper if needed. Add the rice. It should come to about 1 1/2 inches below the water line.
- Simmer, over medium heat, uncovered, stirring occasionally. Once most of the liquid has evaporated, reduce the heat to low, cover and steam until fully cooked.