Monday, March 18, 2013

Carribean Peas & Rice

This makes a whole ton of food -- great if you're serving an army.  It isn't very spicy, so feel free to kick it up a notch if you like some punch to your food.

Yield: 12 servings


  • 3 bacon strips, chopped
  • 1 large yellow onion, chopped
  • 1 celery rib with leaves, chopped
  • 1 large green pepper, chopped
  • 1 can (15 oz.) pigeon peas, drained
    • Found in the Mexican food section of the grocery store
  • 1 can (6 oz.) tomao paste
  • 1 tsp thyme leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp cajun seasoning
  • 1 can (14 oz.) coconut milk
  • 5 1/2 cups water
  • 3 cups uncooked brown rice


  1. Heat a 4-quart pot over medium-high heat.  Brown the chopped bacon.  When lightly crisped, add the onion, celery with leaves, and green pepper.  Cook over medium heat until tender (5-7 minutes).
  2. Add the pigeon peas, tomato paste, thyme, salt, pepper, cajun seasoning, and coconut milk.  Stir together.
  3. Add the water and rice.  Cover and simmer for 45-50 minutes until the rice is tender.  Serve hot.

Adapted from Taste of Home.

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