Bahamian Peas and Rice

Rooted in Bahamian home cooking and weekend cookouts, this staple pairs nutty pigeon peas with fluffy long-grain rice, scented by smoky bacon, island aromatics, and a gentle kiss of heat from a whole Scotch bonnet pepper. Generations have built flavor by rendering bacon, toasting tomato paste, and simmering everything together so the long-grain rice absorbs savory chicken stock and creamy optional coconut milk. Whether served alongside grilled seafood or enjoyed as a main bowl, the harmony of pigeon peas and long-grain rice makes this dish a timeless favorite across the islands.

Ingredients

• 1 to 2 cups cooked pigeon peas (or 1 cup dried pigeon peas, cooked)
• 2 cups long-grain rice, rinsed
• 4 slices bacon, chopped
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried fresh thyme)
• 1 bay leaf
• 1 whole Scotch bonnet pepper (left whole for aroma)
• 1 3/4 to 2 cups chicken stock (or water)
• 1 cup coconut milk (optional)
• 1 to 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon Butter (optional, for finish)
• Wedges of lime, for serving

Preparation

1. If using dried pigeon peas, soak them in cool water overnight, then simmer until tender, about 45 minutes; drain and set aside. If using canned or pre-cooked pigeon peas, rinse and drain.
2. Rinse the long-grain rice in cool water until the water runs mostly clear; drain well so the long-grain rice steams up fluffy.
3. Finely chop the onion, bell pepper, and celery; mince the garlic. Keep the Scotch bonnet pepper whole (do not cut) so it perfumes the pot without adding intense heat.
4. Measure the chicken stock and optional coconut milk so you can add them quickly when the pot is hot.

Cooking Process

1. Warm a heavy pot over medium heat with the vegetable oil. Add the chopped bacon and cook, stirring, until lightly crisp and it renders flavorful fat, about 5 minutes.
2. Add the onion, bell pepper, and celery. Cook until softened and glossy, about 5 minutes, then stir in the garlic and cook just until fragrant, about 30 seconds.
3. Push the vegetables to the sides and add the tomato paste to the center. Cook, stirring, until the tomato paste darkens a shade and smells sweet-savory, about 1 to 2 minutes.
4. Stir in the cooked pigeon peas, fresh thyme, bay leaf, and the whole Scotch bonnet pepper. Season with kosher salt, black pepper, and allspice.
5. Add the rinsed long-grain rice and stir to coat every grain in the savory base for about 1 minute.
6. Pour in the chicken stock (and the optional coconut milk). Bring to a gentle boil, then immediately reduce to a low simmer. Cover and cook until the long-grain rice is tender and the liquid is absorbed, about 18 to 22 minutes depending on your pot and heat.
7. Turn off the heat and let the pot stand, covered, for 10 minutes to finish steaming. Remove the whole Scotch bonnet pepper and the bay leaf. Fluff gently with a fork, then fold in the green onions and, if desired, the Butter for a glossy finish. Taste and adjust with a pinch more kosher salt or black pepper.

How to Enjoy

Serve hot with a squeeze of fresh lime. The rich, smoky base from the bacon and the soft heat of the whole Scotch bonnet pepper balance the creaminess of optional coconut milk and the hearty bite of pigeon peas and long-grain rice. It pairs beautifully with grilled fish, roasted chicken, or stewed meats, and the leftovers warm up quickly for a satisfying lunch.

Make-Ahead and Storage

• Cooked pigeon peas and long-grain rice keep well refrigerated in an airtight container for up to 4 days.
• To reheat, sprinkle a tablespoon of water over the long-grain rice, cover, and warm gently until steamy, about 3 to 5 minutes.

Notes and Variations

• For a drier texture, use a touch less chicken stock; for a creamier style, add the optional coconut milk.
• If you prefer no pork, skip the bacon and start with extra vegetable oil, then season a bit more with kosher salt and black pepper to taste.
• Leave the Scotch bonnet pepper whole for aroma without intense heat; for more spice, gently prick it once before simmering.