Bahamian Peas & Rice

By Jac_M

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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. Yield: 14 servings.