Entree: Bahamas – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas and salted pork, flavored with herbs and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 1 cup (200 g) dried pigeon peas, soaked overnight and rinsed, or 1 can 15 oz (425 g) pigeon peas, drained
- 6 oz (170 g) salted pork or smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 1 cup (150 g)
- 1/2 green bell pepper, diced, about 1/2 cup (75 g)
- 3 scallions (green onions), chopped, about 45 g
- 3 cloves garlic, minced, about 9 g
- 2 tbsp (30 ml) tomato paste
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 Scotch bonnet pepper whole (optional for heat)
- 3 1/2 cups (830 ml) chicken broth or water
- 1 tsp (6 g) salt, adjust to taste (reduce if using very salty pork)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside. If using dried pigeon peas, simmer them in water until tender before starting (about 45–60 minutes) and drain.
2. In a large heavy pot over medium heat, add the vegetable oil and diced salted pork or bacon. Cook until the pork is browned and some fat has rendered, about 5–7 minutes.
3. Add the chopped onion, bell pepper, scallions, and garlic. Sauté until the vegetables are softened and fragrant, about 4–5 minutes.
4. Stir in the tomato paste, thyme, bay leaf, and drained pigeon peas; cook 1–2 minutes to combine flavors.
5. Add the rinsed rice to the pot and stir to coat the grains in the tomato mixture and pork fat for 1–2 minutes.
6. Pour in the chicken broth or water, add the whole Scotch bonnet pepper if using, then season with salt and black pepper. Bring to a gentle boil.
7. Once boiling, reduce heat to low, cover tightly, and simmer without stirring for 18–22 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from heat and let rest, covered, for 5–10 minutes. Discard the bay leaf and Scotch bonnet pepper (or split and stir in for heat if desired).
9. Fluff the rice gently with a fork, stir in the butter if using, adjust seasoning, and serve hot.