Beer makes batters better, meat more tender, and sauces more flavorful.
Bahamian Peas-n-Rice
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- #12172
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 slices bacon, chopped
1/4 pound salt pork, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 tomato, chopped
1 medium onion, chopped
2 tablespoons tomato paste
1 can (15.5 ounce size) brown pigeon peas, rinsed and drained
salt, to taste
3 cups water
2 cups rice
1/2 teaspoon dried thyme
directions
In a nonreactive Dutch oven over medium-high heat, cook the bacon and salt pork until they render their fat.
Add the celery, peppers, tomatoes and onions; saute about 5 minutes or until tender.
Stir in the tomato paste and cook about 3 minutes. Add the peas, salt and water. Bring to a boil. Then stir in the rice and thyme.
Reduce heat to low and cook slowly, covered, 15 to 20 minutes or until all the water is absorbed.
Turn off heat and allow to sit 10 to 15 minutes; serve.
cook's notes
You want the brown, not the green, pigeon peas.
added by
arielletaronga
nutrition data
250 calories, 9 grams fat, 36 grams carbohydrates, 6 grams protein per serving.
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