Nassau Peas and Rice

Savor the vibrant flavors of the Caribbean with this Nassau Peas and Rice recipe, a beloved Bahamian classic packed with hearty and aromatic ingredients. Featuring tender pigeon peas, smoky bacon, and fluffy long-grain white rice, this one-pot dish is brought to life with the bold flavors of fresh thyme, allspice, and a whole scotch bonnet pepper for a subtle kick. Simmered in savory chicken broth and accented with sautéed bell peppers and garlic, it’s the perfect balance of comforting and exotic. Ready in just 50 minutes, this recipe is an ideal side dish for grilled seafood or a stand-alone main course, guaranteeing a taste of the tropics in every bite. Whether you're hosting a backyard feast or looking to spice up weeknight meals, Nassau Peas and Rice is a flavorful celebration of island cuisine that you won’t want to miss.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 4 slices bacon, diced
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoons ground allspice
• 1.5 cups cooked pigeon peas (or canned, drained and rinsed)
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 scotch bonnet pepper, whole
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced bacon and cook until it becomes crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the chopped onion, bell pepper, and garlic to the pot. Sauté until softened and fragrant, about 3-4 minutes.

Step 4

Stir in the tomato paste, thyme leaves, and ground allspice. Cook for 1-2 minutes, allowing the flavors to meld.

Step 5

Add the pigeon peas and stir to combine with the aromatic mixture.

Step 6

Pour in the rice, chicken broth, and cooked bacon. Stir well to ensure the ingredients are evenly distributed.

Step 7

Place the whole scotch bonnet pepper on top of the mixture. (Do not slice the pepper unless you want intense heat.)

Step 8

Season with salt and black pepper, then bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and all the liquid is absorbed.

Step 10

Remove from heat and let the pot sit, covered, for 5 minutes to allow the flavors to settle.

Step 11

Carefully remove the scotch bonnet pepper before fluffing the rice with a fork.

Step 12

Serve warm as a side dish or main course. Enjoy!

Nutrition Facts

Serving size	1729 grams (1729.0g)

Amount per serving	% Daily Value*
Calories	1465

Total Fat 54.80g	70%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 16.80g
Cholesterol 66mg	22%
Sodium 5105mg	222%
Total Carbohydrate 180.00g	65%
Dietary Fiber 25.00g	89%
Total Sugars 26.00g
Protein 66.90g	134%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 13mg	69%
Potassium 3159mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 18.1%

Carbs: 48.6%