BAHAMIAN PEAS & RICE

Bahamian Peas & Rice image

Ham, rice and veggies all in one bowl-so good on its own, but I often serve it up with deli potato salad or mac and cheese. -Pamela Vitti Knowles, Hendersonville, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 304 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 529mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.