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
- Cook the bacon in a large skillet or pot until it begins to brown. Add onion and celery and cook until onion is translucent.
- Stir rice, black-eyed peas, carrot, coconut milk and chicken broth. Add salt and pepper to taste. Stir in ham.
- 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/
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