Description
A pigeon peas and rice recipe from nassau, bahamas.
Ingredients
- Onion
- Thyme Leaves
- Uncooked Rice
- Ham Fat
- Tomato Paste
- Pigeon Peas
- Water
- Cooking Oil
- Salt
- Pepper
Instructions
- Place the ham 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