Bahamian Rice with Pigeon Peas
A hearty Bahamian side dish of fluffy rice, tender pigeon peas, bacon and sweet pepper, all simmered together in one fragrant pot.
Ingredients
- long-grain rice200 g
- canned pigeon peas240 g
- bacon100 g
- onion1 pcs
- green bell pepper1 pcs
- tomato1 pcs
- dried thyme1 tsp
- water480 ml
- salt0.5 tsp
- black pepper0.25 tsp
Instructions
Rinse 200 g of long-grain rice until the water runs clear, then drain well. Drain the liquid from 240 g of canned pigeon peas.
In a heavy pot over medium heat, fry 100 g of chopped bacon until golden, about 5 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pot.
In the bacon fat, sauté 1 finely chopped onion and 1 chopped green bell pepper for 4-5 minutes, until the onion turns translucent. Add 1 peeled and chopped tomato and 1 tsp dried thyme, and cook for another 2 minutes.
Add the pigeon peas, 480 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Bring the mixture to a boil.
Stir in the rinsed rice, mix once, cover with a tight-fitting lid and cook over the lowest heat for 20-25 minutes, until the rice has absorbed the liquid and is tender. Do not stir while cooking.
Remove the pot from the heat and let it stand, covered, for 10 minutes so the rice finishes steaming and becomes fluffy.
Fluff the rice with a fork, return the fried bacon to the pot, gently mix and serve hot.