Nassau Peas and Rice
Savor the vibrant flavors of the Caribbean with this Nassau Peas and Rice recipe, a beloved Bahamian classic packed with hearty and aromatic ingredients. Featuring tender pigeon peas, smoky bacon, and fluffy long-grain white rice, this one-pot dish is brought to life with the bold flavors of fresh thyme, allspice, and a whole scotch bonnet pepper for a subtle kick. Simmered in savory chicken broth and accented with sautéed bell peppers and garlic, it’s the perfect balance of comforting and exotic. Ready in just 50 minutes, this recipe is an ideal side dish for grilled seafood or a stand-alone main course, guaranteeing a taste of the tropics in every bite. Whether you're hosting a backyard feast or looking to spice up weeknight meals, Nassau Peas and Rice is a flavorful celebration of island cuisine that you won’t want to miss.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons ground allspice
- 1.5 cups cooked pigeon peas (or canned, drained and rinsed)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 scotch bonnet pepper, whole
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced bacon and cook until it becomes crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, bell pepper, and garlic to the pot. Sauté until softened and fragrant, about 3-4 minutes.
Stir in the tomato paste, thyme leaves, and ground allspice. Cook for 1-2 minutes, allowing the flavors to meld.
Add the pigeon peas and stir to combine with the aromatic mixture.
Pour in the rice, chicken broth, and cooked bacon. Stir well to ensure the ingredients are evenly distributed.
Place the whole scotch bonnet pepper on top of the mixture. (Do not slice the pepper unless you want intense heat.)
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and all the liquid is absorbed.
Remove from heat and let the pot sit, covered, for 5 minutes to allow the flavors to settle.
Carefully remove the scotch bonnet pepper before fluffing the rice with a fork.
Serve warm as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
