|This recipe is liked by 0 person(s).|
Bahamian peas and Rice
Nb persons: 0
Source: Steven Raichlen
|1 tablespoon||vegetable oil|
|4 strips||bacon, cut into ¼-inch slivers|
|1 medium||onion, finely chopped|
|1 medium||green bell pepper, stemed seeded, and finely chopped|
|3 cloves||garlic, minced|
|6||fresh basil leaves, thinly slivered, or 1 teaspoon dried basil|
|1 teaspoon||fresh thyme or ½ teaspoon dried|
|2 ½ teaspoons||salt, or more to taste|
|½ teaspoon||freshly ground black pepper, or more to taste|
|2 tablespoons||tomato paste|
|5 ½ cups||water, or more as needed|
|3 cups||long-grain white rice|
|1 tablespoon||lime juice, fresh|
|2 cups||blackeyed peas|
Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, salt and pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more.
Add 5 ½ cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender about 18 minutes, but check after 15 minutes: if the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed.
Recipe uploaded with Shop'NCook recipe organizer software.