Bahamian Peas & Rice

Total Time Prep: 15 min. Cook: 50 min.
Yield 14 servings
Test Kitchen Approved
Ham, rice and veggies all in one bowl—so good on its own, but I often serve it up with deli potato salad or mac and cheese. —Pamela Vitti Knowles, Hendersonville, North Carolina

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) pigeon peas, drained
  • 1 cup cubed fully cooked ham
  • 1/4 cup tomato paste
  • 3 fresh thyme sprigs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5-1/2 cups water
  • 1 can (13.66 ounces) coconut milk
  • 3 cups uncooked brown rice

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
  2. Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper.
  3. Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.

Nutrition Facts

3/4 cup: 304 calories, 11g fat (7g saturated fat), 10mg cholesterol, 529mg sodium, 44g carbohydrate (2g sugars, 4g fiber), 10g protein.

Ham, rice and veggies all in one bowl—so good on its own, but I often serve it up with deli potato salad or mac and cheese. —Pamela Vitti Knowles, Hendersonville, North Carolina
Recipe Creator

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