PEAS N’ RICE
DIRECTIONS 1 Dice onion and sweet pepper 2 In a hard-bottom pot, heat up oil and fry onion, sweet pepper, and bacon along with the thyme. 3 Stir in tomato paste, add salt and pepper to taste (and optional browning and chopped tomato). 4 Add the pigeon peas and stir well, add water and bring to a boil. Season to taste. 5 Add the rice until it is about an inch and a half below the waterline. 6 Stir well, lower the stove to medium with the pot uncovered. 7 While the pot is simmering, stir at regular intervals. 8 When the rice has absorbed most of the water, turn the stove to low heat and cover the pot. 9 Leave to steam until fully cooked. 10 Enjoy with meat or fish.
INGREDIENTS • 1 small onion • 1 small sweet pepper • 1 tbsp cooking oil
• 2 strips cooked bacon • 2 tbsp tomato paste • Three or four sprigs of fresh thyme • Salt & red pepper to taste • 1 tsp browning sauce (optional) • 1 chopped fresh tomato (optional) • 1 large can of regular pigeon peas or pigeon peas in coconut milk • 2 cups uncooked long-grain white rice • 3 cups water
NO BAHAMIANMEAL IS COMPLETEWITHOUT ASERVING OF PEAS, BEANSAND RICE.
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