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Peas n rice
Fry the bacon in a heavy pot over medium heat until the fat runs and the pieces start to crisp, about 6 minutes. Add a spoon of oil if there is not enough fat to coat the bottom.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Peas n rice take?
45 min all in — 10 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp (less if using salt pork).
What can I use instead?
Pigeon peas → Black-eyed peas or kidney beans. Both are used on the islands when the tin is gone. Kidney beans make it look Jamaican, which someone will point out. Bacon → A spoon of smoked paprika in oil, for a meat-free pot. You lose the salt-pork depth. Add a little extra salt and more thyme.
What should I watch for?
Do not stir once it is covered. Stirring breaks the grains and makes it gummy.
Any tips from this recipe?
Rinse the rice properly. Separate grains are the whole point and starch is the enemy. If using dried pigeon peas, soak overnight and simmer 45 minutes before starting; use their cooking liquid as part of the water. Leftovers reheat well in a covered pan with a splash of water. Bahamians eat it cold too.
Can I prepare this ahead?
If using dried pigeon peas, soak overnight and simmer 45 minutes before starting; use their cooking liquid as part of the water. Leftovers reheat well in a covered pan with a splash of water. Bahamians eat it cold too.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.