Bahamian Style Peas And Rice
I love rice and I love peas, put them together and it’s a match made in heaven. Bahamian style Peas and Rice is no exception. I’ve shared lots of rice recipes over the years on this blog as well as a few rice and peas/beans recipe such as Jamaican Rice and Peas, Chickpea Rice, Blackeye Peas and Rice and another version of Pigeon Peas and Rice. This Peas and Rice recipe isn’t typically made with coconut milk like other version throughout the Caribbean but instead it cooked in a rich, dark sauce. It’s similar to Trinidadian Pelau but different. Pigeon peas and rice is cooked with browning or burnt sugar with aromatics such as thyme, bell pepper and onion which makes for a tasty side dish.
What to eat with Bahamian Style Peas and Rice
Get the Recipe BAHAMIAN STYLE PEAS AND RICE
- 1 ½ cup pigeon peas that’s been soaked overnight
- 2 cloves garlic smashed
- 8 sprigs thyme
- About 4 cups water
- 1 tbsp oil
- 2 tbsp sugar
- 2 tbsp ketchup
- 1 tsp tomato paste
- ½ white onion, diced
- ½ green bell pepper, diced
- 2 cups of rice
- 2 chicken bouillon
- Salt to taste
- Place pigeon peas in a pot with about 4 cups of water, garlic and thyme. Boil for about 35 minutes until the peas are soft but not mushy.
- In a large pot place oil, and brown sugar over medium heat. Allow sugar to caramelize until it’ s a deep caramel color and starts to smoke. Add ketchup, tomato paste, diced green pepper and onion then stir combine. Cook for about 4-5 minutes until the vegetables soften then add cooked pigeon peas with all the liquid.
- Add about 2 ½ cups water and chicken bouillon. Cook for about 5 minutes so the bouillon can melt then add washed rice and salt. Bring to a boil the turn the heat down to low and cover. Cook for about 25 minutes until all of the water has absorbed and the rice is tender. If the rice dries out before, add more water a little at a time about ¼ cup. Remove from heat and serve warm