Leftovers: Bahamian Peas and Rice
  • 1 slice bacon, chopped
  • ½ medium onion, chopped
  • ½ stalk celery, chopped
  • 2½ cups cooked rice (any kind - I used a mix of brown and wild)
  • 1 can 15 oz can black-eyed peas, rinsed and drained
  • ¾ cup chopped cooked carrot
  • ½ of 15 oz can coconut milk
  • ½ cup chicken broth
  • salt and pepper
  • leaves from 3 sprigs fresh thyme
  • ¾ cup diced ham
  1. Cook the bacon in a large skillet or pot until it begins to brown. Add onion and celery and cook until onion is translucent.
  2. Stir rice, black-eyed peas, carrot, coconut milk and chicken broth. Add salt and pepper to taste. Stir in ham.
  3. Cook until liquid is absorbed and celery is cooked through, about 5 minutes.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/leftovers-bahamian-peas-and-rice/