By: Kedra Holmes
Bahamian Cook Nook
August 20, 2021
1/4 C Pork Bacon (diced)
1 Small Onion (minced)
1 Green Pepper (diced)
1 Stick Celery (diced)
1 8oz Can Pigeon Peas (drained)
4 tbsp Tomato Paste
Salt
1/4 Scotch Bonnet Pepper
1 C Rice
2 C Water
Thyme
Directions:
Fry the bacon in a medium non-stick pot – until crispy. Add onion, celery and green pepper…cook until tender. Add in tomato paste and cook until 3/4 of the mixture has evaporated. Add drained peas, thyme, salt and scotch bonnet pepper and cook for two minutes on medium-high heat.
Pour in the rice and add water to cover. Cover the pot tightly and allow to simmer until all the liquid has been absorbed.
ENJOY!!
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