Bahamian Style Peas And Rice Food

BAHAMIAN PEAS AND RICE

Steps:

• In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
• Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
• Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
• Serve warm.

BAHAMIAN PEAS & RICE

Steps:

• 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.

BAHAMIAN PEAS & RICE

Steps:

• Boil peas in medium saucepan with 5-6 cups of water.
• Cook for 45 minutes or until tender and set aside.
• Fry bacon in a medium pot with the scallions, garlic, and red pepper.
• Saute for 3- 5 minutes and add salt, pepper, thyme, and tomato paste.
• Add peas and 4 cups of the water that was used to boil them in.
• Bring to a boil and add rice.
• Reduce heat, cover tightly, until most all of the water has evaporated.

BAHAMIAN PEAS AND RICE

Steps:

• Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
• Pour off all but 2 tablespoons fat.
• Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
• Stir in tomato paste and sugar and cook for 2 minutes more.
• Add water and bring to a boil.
• Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
• If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
• Stir in peas. Cook until rice is tender, about 3 minutes more.
• Remove pot from heat and let stand for 5 minutes.
• Fluff with fork and correct seasoning if needed.

BAHAMIAN STYLE PEAS AND RICE

Steps:

• Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
• Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Steps:

• Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
• Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
• Fry bacon or salt pork in a large pan with a tight-fitting lid.
• Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
• Next, add 3 cups of water to the mix and bring to a boil.
• Next, add rice and stir. Cover and cook on medium heat for about 30.
• minutes or until rice is tender and water is absorbed.
• Serve with the conch/crayfish.

PEAS N RICE (BAHAMAS)

Steps:

• In a skillet, over medium heat, fry bacon until crisp, about 5 minutes, then remove bacon to cool it before crumbling it.
• In the same skillet & in the bacon fat, cook the chopped onion until slightly transluscent, about 3-5 minutes.
• In a sauce pan over medium-high heat, combine all ingredients EXCEPT the rice, & bring to a boil.
• Add rice, then turn down the heat & simmer until cooked, about 30 minutes.

NASSAU PEAS AND RICE

Steps:

• Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
• Add oil to the pan and add chopped onion. Saute until lightly browned.
• Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
• Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.