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+ servings

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.