Peas and Rice is arguably the main dietary staple of Bahamians. Here in the Bahamas, we consume it on a daily basis; mainly at lunch and dinner times. Visit any down-home, or even an upscale restaurant here in the Bahamas, and you’re sure to find peas and rice on the menu (on any given day).
- 1 small onion
- 1 small sweet pepper
- 2 tbsp cooking oil
- 2 tbsp tomato paste
- Sprig or two of fresh thyme
- Salt & pepper to taste
- 1 tsp browning (optional)
- 1 large can of regular pigeon peas or pigeon peas in coconut milk
- 2 cups long grain white rice (uncooked)
- 3 cups water
- Dice onion and sweet pepper
- In a hard-bottom pot heat up oil and fry onion and sweet pepper along with the thyme.
- Stir in tomato paste, add salt and pepper to taste (and the browning if using).
- Add the pigeon peas and stir well, add water and bring to a boil. Season to taste.
- Add the rice until it is about an inch and a half below the water line.
- Stir well, lower the stove to medium with pot uncovered.
- While the pot is simmering, stir at regular intervals.
- When the rice has absorbed most of the water, turn the stove to low heat and cover the pot.
- Leave to steam until fully cooked.
- Enjoy with meat or fish.