Peas N Rice Bahamas
Transport your taste buds straight to the Caribbean with this vibrant and hearty Bahamian Peas n’ Rice recipe. A staple of Bahamian cuisine, this one-pot wonder combines tender pigeon peas, aromatic spices, creamy coconut milk, and fluffy long-grain rice for an irresistibly savory dish. Infused with the smoky richness of bacon or salted pork and a touch of heat from an optional scotch bonnet pepper, it delivers layers of bold, tropical flavor in every bite. Perfect as a satisfying main or a flavorful side, Peas n’ Rice pairs seamlessly with grilled fish, jerk chicken, or any island-inspired fare. With just 15 minutes of prep and easy-to-follow steps, this authentic Caribbean recipe makes a delightful addition to your weeknight dinner rotation or your next festive gathering.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 4 ounces bacon or salted pork (diced)
- 1 medium onion (finely chopped)
- 1 medium green bell pepper (diced)
- 1 teaspoon fresh thyme (leaves only)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup pigeon peas (canned, drained and rinsed)
- 1.5 cups long-grain rice
- 1 cup coconut milk
- 2 cups chicken stock or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small scotch bonnet pepper (optional, whole for mild or sliced for extra heat)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced bacon or salted pork and cook until browned and crispy, about 5-7 minutes.
Add the chopped onion, diced bell pepper, and thyme. Sauté for 3-4 minutes, until softened and fragrant.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes to develop the flavors.
Add the pigeon peas to the pot and stir well to combine with the aromatics.
Rinse the rice thoroughly to remove excess starch and add it to the pot, stirring to coat the grains with the seasoned mixture.
Pour in the coconut milk and chicken stock (or water) and stir to combine. Add salt and black pepper, adjusting to taste.
If using a scotch bonnet pepper, place it whole into the pot for mild spice or slice it if you prefer more heat. Do not stir it vigorously to prevent the dish from becoming overly spicy.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Remove the scotch bonnet pepper (if whole) before serving. Fluff the rice with a fork and garnish with a sprinkle of fresh thyme if desired.
Serve warm as a standalone dish or as a side to complement your favorite Caribbean main courses.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.9 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2729 mg | 58% | |
*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.
