Sides
Peas ‘n’ Rice
Ingredients
- - 2 tbsp vegetable oil
- - 100 g (3.5 oz) salt pork or bacon, diced
- - 1 onion, diced
- - 1/2 green bell pepper, diced
- - 2 cloves garlic, minced
- - 2 tbsp tomato paste
- - 1 can (400 g) pigeon peas, drained (or 1.5 cups cooked pigeon peas)
- - 1.5 cups (300 g) long-grain rice, rinsed
- - 2.5 cups (600 ml) water or chicken stock
- - 1 tsp fresh thyme
- - 1 whole scotch bonnet pepper
- - Salt and black pepper, to taste
Method
- Heat oil in a large pot over medium heat. Render salt pork or bacon until lightly crisp.
- Add onion, bell pepper and garlic; sauté until softened, about 5 minutes.
- Stir in tomato paste and cook 1 minute until it darkens slightly.
- Add pigeon peas and stir to coat in the tomato base.
- Add rinsed rice, water or stock, thyme and the whole scotch bonnet. Stir once.
- Bring to a boil, then reduce heat to low, cover tightly and simmer 18-20 minutes until rice is tender and liquid is absorbed.
- Remove scotch bonnet, fluff rice with a fork, and season with salt and pepper before serving.
Introduction: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base.
Cultural Background: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. It appears on nearly every plate, from weekday dinners to Christmas tables.
Tips: Resist lifting the lid while the rice simmers — trapped steam is what cooks it evenly.
Variations: Pigeon peas can be swapped for black-eyed peas or kidney beans depending on availability.
Vegetarian/Vegan: Omit salt pork/bacon and use vegetable stock for a fully vegetarian version; season with a little extra salt to compensate.
Storage: Refrigerate in an airtight container up to 4 days.
Reheating: Reheat with a splash of water, covered, on the stovetop or in the microwave, fluffing with a fork afterward.
Nutrition: Approx. 280 kcal, 8 g protein, 45 g carbohydrate, 8 g fat per serving.
FAQs:
Q: Can I make this vegetarian? A: Yes, omit the salt pork or bacon and use vegetable stock and a little extra oil for richness. Q: Why is my rice mushy? A: Too much liquid or lifting the lid during cooking are the most common causes; measure liquid carefully and keep the pot covered.
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