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Pigeon Peas n' Rice
Course Side Dish
Cuisine Bahamas
Servings 4
Author International Cuisine
- 1 cup rice
- 2 cups water
- 1 onion minced
- 1 bell pepper diced
- ¼ cup bacon diced
- 1-14.5 ounce can of pigeon peas
- ¼ cup tomato paste
- Salt black pepper, paprika and fresh thyme to taste
Fry bacon until crisp. Add in the pepper and onion and cook until the onion is translucent.
Add in the water, un-drained can of peas, tomato paste, salt, black pepper, paprika, thyme and rice.
Cover the pot with a tight fitting lid and simmer until all the water has been absorbed.
Serve immediately with a sprig of fresh thyme.