Bahamian Peas 'n' Rice

  • Total time - 70 minutes
  • Pea Cooking (if dry) - 45 minutes
  • Prep and Simmering - 25 minutes
  • Servings: 6
  • Country: Bahamas
Brown, aromatic rice with whole pigeon peas, vegetables, and thyme in one pot.

Although the name sounds simple, the key to authentic Peas 'n' Rice is the correct ratios and slow cooking, which gives the rice a deep, brown color and intense flavor. Traditionally, pigeon peas are used, ideally dried, but for faster preparation, you can also use canned (in which case, skip the soaking and boiling step).

This serves as a rich and satisfying side dish. For an even more authentic flavor, you can add a dash of liquid 'browning' (Kitchen Bouquet) for a darker color, although tomato paste also contributes to the color.

Ingredients

For the Rice

  • 1 cup dried pigeon peas, soaked overnight, or 1 can (15 oz/425g) canned peas
  • 2 cups long-grain white rice (e.g., Uncle Ben's/Mahatma), washed
  • 100 g bacon or smoked salted meat, diced
  • 1 piece medium onion, chopped
  • 0.5 piece green bell pepper (or red), chopped
  • 2 pieces celery stalks, chopped
  • 2 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 4.5 cups broth (chicken or vegetable) or pea boiling water
  • salt and black pepper
  • 1 teaspoon browning (optional, for darker color)

Instructions

Step 1: Preparing the Peas

If using dried pigeon peas, soak them overnight. Boil them in a medium pot with 5 cups of water for 40–45 minutes until tender. Reserve 4 cups of this broth. If using canned peas, simply rinse and drain them and use chicken or vegetable broth.

Thoroughly wash the rice under running water until the water runs clear.

Step 2: The Base (Soffritto)

In a large pot (ideally heavy-bottomed), fry the bacon over medium heat until crispy. Remove the bacon, leaving only the fat (about 2-3 tbsp).

In this fat, sauté the chopped onion, green pepper, and celery until softened (about 5–7 minutes).

Add the minced garlic, thyme, and tomato paste. Cook, stirring constantly, for 2–3 minutes until the paste caramelizes and deepens in color.

Step 3: Boiling and Simmering

Add the cooked peas (with broth or bouillon) and 4 cups of the broth/pea liquid to the pot. If using, also add the 'browning' liquid.

Season with salt and pepper and bring to a rolling boil. Boil for 5 minutes to allow the flavors to combine.

Add the washed rice and stir once. When the mixture returns to a boil, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 20–25 minutes until the rice has absorbed all the liquid and is tender.

Important: Do not stir after covering the pot!

Step 4: Serving

Remove the pot from the heat and let the rice sit, covered, for an additional 10 minutes. This steams and separates the grains. Remove the thyme sprigs.

Gently fluff the rice with a fork and serve hot.