Bahamian Peas & Rice
Recipe: #24211
June 28, 2016
Categories: Side Dishes, Rice, White Rice, Carribbean, Sunday Dinner, Gluten-Free Low Fat, No Eggs, Non-Dairy, more
"This is a recipe from my "The Barbeque Bible" by Steven Raichlen. Pigeon peas aren't commonly known in the US but can be found in the South in local grocery stores. Bush's cans and sells them here but they are called Crowder Peas."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (329.6 g)
- Calories 389.8
- Total Fat - 8.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 15.6 mg
- Sodium - 1107 mg
- Total Carbohydrate - 67.2 g
- Dietary Fiber - 3.8 g
- Sugars - 3.5 g
- Protein - 10.1 g
- Calcium - 42.8 mg
- Iron - 1.5 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more.
Step 2
Add 5 1/2 cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed.
Tips
No special items needed.
2 Reviews
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