Bahamian Peas and Rice is a flavorful and traditional dish from the Bahamas, enjoyed either as a main course or a hearty side dish. This recipe combines parboiled rice with pigeon peas, aromatic vegetables, and a rich blend of spices and sauces for a savory, satisfying meal.
Ingredients
🍚 4 cups 2 lbs. Mahatma Long Grain Parboiled Rice Mahatma
💧 4 cups of water
🥫 1 tin Pigeon Peas Island Queen
🧅 1/2 medium onion, chopped small
🫑 1/2 medium bell pepper, chopped small
🌿 1 stalk celery, chopped small
🫒 2 pot spoons Crisco Corn Oil Crisco
🌿 Cooking thyme, fresh leaves pulled, stems added for flavor
🍅 1 medium ripe tomato, chopped small
🍅 2 heaping tablespoons Hunts Tomato Paste Hunts
🧄 1 clove garlic, smashed and chopped
🌰 1 tablespoon browning sauce Browning Sauce
🧂 1 teaspoon Morton Salt, added in two approximately 1/2 teaspoon increments
🧄 1/2 teaspoon American Spice Garlic Salt with Parsley
🌶️ 1/2 teaspoon Badia Crushed Red Pepper
Instructions
1- Preparation:
- Start by chopping 1/2 medium onion, 1 stalk of celery, 1/2 medium bell pepper, and 1 medium ripe tomato into small pieces.
- Smash and chop 1 clove of garlic.
2- Sauté Vegetables:
- In a large stainless steel pot, heat 2 pot spoons of Crisco Corn Oil over medium heat.
- Add the chopped onion and celery to the hot oil and fry until they become translucent and tender. Stir frequently.
3- Add Remaining Vegetables:
- Stir in the chopped tomato and crushed red pepper flakes.
- Pull off the leaves from a sprig of fresh thyme and add both leaves and stems to the pot. Mix well.
4- Continue Sautéing:
- Add the chopped bell pepper and garlic to the pot.
- Stir to integrate with the other ingredients, ensuring they do not overcook.
5- Prepare Canned Ingredients:
- Rinse the tops of the Pigeon Peas and Tomato Paste cans under running water.
- Open both with a manual can opener.
6- Enhance Flavor and Color:
- Pour 1 tablespoon of browning sauce into the pot.
- Add the entire tin of Island Queen Pigeon Peas including liquid and 2 heaping tablespoons of Hunts Tomato Paste. Stir well.
7- Season:
- Sprinkle in 1/2 teaspoon of American Spice Garlic Salt and mix everything thoroughly.
8- Combine Rice:
- Add the Mahatma Long Grain Parboiled Rice to the pot.
- Stir to coat each grain with the mixture.
9- Add Water and Simmer:
- Pour 4 cups of water into the pot.
- Stir, taste, and add more Morton Salt if desired approximately 1/2 teaspoon more. Cover the pot with a lid, bring to a boil, then reduce to medium-low heat.
10- Cook and Stir:
- After 5-8 minutes, check and stir the rice to prevent sticking.
- Cover again and cook until the water is absorbed and rice is fluffy.
11- Serve:
- Once cooked, give the dish a final stir and serve hot.
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
Total Time: 40-50 minutes
Servings: 6-8
Equipment: Wooden cutting board, Big knife, Stainless steel pot and pot spoon, Manual can opener, Measuring cup, Stovetop
Cooking Tips
- Layered Sautéing: Fry the onions and celery first for better texture, adding garlic and bell peppers later to avoid overcooking.
- Hygiene Tip: Rinse all canned items before opening to clean potential contaminants.
- Taste and Adjust: Adjust the salt after tasting the liquid, catering it to your preference.
- Avoid Sticky Rice: Stir during cooking to allow even heat distribution and prevent rice from clumping.
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Melda 242: https://www.youtube.com/@Melda242