| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/3 cup olive oil
- 6 strips bacon, chopped
- 1 cup chopped Vidalia or sweet onion
- 1 green bell pepper, seeded and chopped
- 1 celery stalk, finely chopped
- 5 or 6 sprigs fresh thyme, leaves stripped
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, grated on a rasp or finely minced
- 2 cups rice, rinsed in a sieve until the water runs clear
- One 15-ounce can black-eyed peas, drained and rinsed
- 4 Roma tomatoes, chopped
- One 8-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 habanero pepper, pierced with the tip of a knife
Instructions
- In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
- Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
- Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
- Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 419 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 14 mg |
| Sodium | 585 mg |
| Serving Size | 1 of 8 servings |
| Calories | 419 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 14 mg |
| Sodium | 585 mg |
Reviews
This is the basic list of ingredients how we go down home except we een neva use fresh tomato or tomato sauce. It must be tomato paste and it has to be fried out in da bacon fat or it is not rich enough and ends up too tomateree.. And doone forget to use the liquid from the pigeon peas. Still this is a good introduction to Island food.
You should never wash enriched white rice. You wash away the vitamins and minerals they fortify the white rice with to try make up what what is stripped during in the milling process where they remove the bran & germ.
While these are ok, I’ve lived in the Bahamas for over 10 years and this is not traditional. (at least this is not how we do it on my island) We use Pigeon peas, never bacon and add coconut milk. The Pigeon peas you find over here actually come in coconut milk. Try it. 🙂
I made this after watching how to on #TheKitchen. On the show Sonny took out the bacon after it was crisp and sauteed the veggies in the bacon grease. Add the bacon back in just before serving. She also recommended rinsing the rice until in runs clear to get all the starchiness out (this keeps it from being sticky). The only change I made was adding 4 cups of chicken stock instead of water. This dish turned out amazing. Party in my mouth!
My rice came out so gummy — anybody else have that problem or a suggestion as to what to do? Also the dish needed more seasoning … and to Carenique Turner, can you give us a correct recipe? I love the concept of the dish but want to make it better …
I am sorry but this is not how we cook Peas ‘n Rice. I am a 23 year old female, born and raised in the Bahamas and this is not the recipe. I understand that bacon was her own touch but traditionally salt pork is used, along with green pigeon peas (not black eyed peas) and browning (not worcestershire sauce). The browing helps to season as well as give color to the rice. Our recipe has a medium brown tint. I appreciate Sunny’s spin on it but if your going to make Bahamian Peas ‘n Rice, please make it correctly.
My mother grew up in the Bahamas, so after reading the earlier reviews, I used a couple of her tricks. First, use ketchup instead of tomato sauce. Second, add about a tablespoon of paprika to up the flavor. Third, use 50% chicken stock/50% water instead of just water. Gives it more flavor.
I made this and loved it, then I made it again and replaced the green pepper with sweet red pepper and the bacon with chopped smoked sausage and it was awesome too!
I didn’t use the bacon, we opted for healthier chicken.I thought the dish was ok but needed a jamacian seasoning. After reading the others input about rice being dry I added 1 extra cup of water. A very bland dish, my guy and I were very disappointed. Personally I kicked it up a notch with Frank’s which saved it from the garbage can.
sounds good, but i will use chorizo instead or with bacon. also, could somebody please tell this stupid old lady how to print out recipies like before? i dont see a print button and to right click for a print option prints too much