Leftovers: Bahamian Peas and RicePosted by in Leftovers
If you go to Nassau, you’ll want to be sure to visit Arawak Cay, just outside town, a little group of restaurants also called The Fish Fry. Here you’ll experience native Bahamian food, including fried fish and conch and peas and rice. If you’ve never had peas and rice, it’s not what it sounds like. It’s made with pigeon peas, similar to black-eyed peas, coconut milk and spices and sometimes, ham. It’s a very tasty dish. It also turns out that it’s the perfect vehicle for leftovers. I had leftover rice, leftover ham, and leftover veggies hanging around. All I needed was a can of black-eyed peas and some other pantry items and this super quick dish came together for a weeknight meal.
- 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.
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