Entree: Bahamas – Central Culinary Region – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas, salted pork, coconut, and aromatics)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (390 g) long-grain white rice, rinsed until water runs clear
- 2 cups (400 g) cooked pigeon peas (or 1 cup (200 g) dried pigeon peas, soaked and cooked)
- 4 oz (115 g) salted pork, diced
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, roughly chopped
- 1/2 green bell pepper, diced
- 3 scallions (green onions), sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) low-sodium chicken stock (or water)
- 1 tsp (5 ml) dried thyme or 3 sprigs fresh thyme
- 1 whole Scotch bonnet or habanero pepper, left whole for flavor (pierce once) or halved and seeded for more heat
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt, adjust to taste (omit or reduce if salted pork is very salty)
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Heat the oil in a large pot over medium heat. Add the diced salted pork and cook until some fat renders and edges begin to brown, about 4–5 minutes.
2. Add the chopped onion, bell pepper, and scallions; sauté until softened, about 4 minutes. Stir in the garlic and thyme and cook 1 minute until fragrant.
3. If using tomato paste, add it now and cook 1 minute. Add the rinsed rice and stir to coat grains in the oil and aromatics for 2 minutes.
4. Pour in the coconut milk and chicken stock, add the cooked pigeon peas, whole Scotch bonnet (do not burst unless you want much more heat), black pepper, and salt. Stir gently to combine.
5. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, about 18–22 minutes.
6. Remove from heat and let rest, covered, for 5–10 minutes. Discard the Scotch bonnet or remove if you halved it and seeded, then fluff rice with a fork and garnish with chopped parsley before serving.