Bahamian peas and rice

Bahamian peas and rice is one of those dishes that instantly tells you where it comes from — warm, savoury, and deeply tied to island home‑cooking. It’s a staple across the Bahamas, built on pigeon peas, aromatic vegetables, and a gentle smokiness from bacon or salted meat. Everything simmers together with thyme, tomato, and a touch of heat, creating a pot of rice that’s richly seasoned, comforting, and full of character.

3 tbsp Olive oil

6 Strips of smoked streak bacon chopped into pieces

½ Onion diced

½ Green pepper diced

1 tsp Fresh or dried thyme

2 Garlic cloves minced

1 Tomato diced

1 tbsp Tomato puree

1 tsp Caribbean Browning (optional)

200 g Long grain rice, washed until clear

400 ml Water

250 g Cooked your own from dried or use 1 x Tin Gungo peas drained, or use black-eyed beans as an alternative

1 Scotch bonnet chilli, pierced with a knife

Salt and pepper and a pinch of sugar to season. No need for the sugar if using the browning

This will happily serve 4-6 as a side dish

Heat the oil in a large casserole pan and fry the bacon until nice and crisp.

Add the onion and fry for a couple of minutes, then add the pepper for two more minutes, add the thyme, cook for a couple minutes more then stir in the garlic and cook for a further two minutes.

Add the tomato and continue to cook until it starts to soften and all the veg are nicely cooked together.

Add the puree, cook out for a few minutes then add the browning if using.

Add the rice and stir through all the veg and oil, then add the water and pea.

Stir everything together and place the scotch bonnet on the top, this will just season the rice with a subtle heat.

Bring to a gentle boil and then simmer gently until the rice is cooked through, fluffing it all up to serve.

This will happily keep warm for a while with the lid on.

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Bahamian peas and rice