Bahamian Peas and Rice

Total Time:
1 hr 30 min
30 min
1 hr

6 to 8 servings

  • 1/3 cup olive oil
  • 6 strips bacon, chopped
  • 1 cup chopped Vidalia or sweet onion
  • 1 green bell pepper, seeded and chopped
  • 1 celery stalk, finely chopped
  • 5 or 6 sprigs fresh thyme, leaves stripped
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, grated on a rasp or finely minced
  • 2 cups rice, rinsed in a sieve until the water runs clear
  • One 15-ounce can black-eyed peas, drained and rinsed
  • 4 Roma tomatoes, chopped
  • One 8-ounce can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 habanero pepper, pierced with the tip of a knife
Watch how to make this recipe.
  • In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.

  • Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.

  • Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.

  • Serve warm.

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    This recipe is featured in:

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