Peas and Rice from the Turks and Caicos Islands
One-pot rice with pigeon peas, bacon, onion, peppers, and tomato paste. Makes about 4 servings. Hands-on preparation is estimated at 15 minutes and cooking at about 18; the rice may take a different amount of time depending on the package.
Peas and rice is part of the cuisine of the Turks and Caicos Islands. This version combines rice and pigeon peas with bacon and vegetables, all cooked together in one pot. The 4 servings and 15 minutes of preparation are practical estimates; adjust the rice cooking time to the package directions and its texture.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Brown the bacon and soften the onion
Heat the olive oil in a pot. Add the bacon and chopped onions and cook, stirring, for 5 minutes.
Ready to continue when: The onion is soft and the bacon is beginning to brown.
5 min - 02
Add the peppers and tomato paste
Add the chopped red and green peppers. Cook, stirring, for about 3 minutes; add the tomato paste and stir to distribute it.
Ready to continue when: The peppers are beginning to soften and the tomato paste is spread among the ingredients.
3 min - 03
Combine the rice, peas, and water
Add the rice, canned pigeon peas, and water. Stir to combine and distribute the ingredients in the pot.
Ready to continue when: The rice and peas are distributed through the pot and the water is mixed in.
- 04
Cook until the rice is tender
Bring the mixture to a boil and cook for about 10 minutes, or for the time stated on the rice package. Check the texture and continue cooking if needed.
Ready to continue when: The rice is tender and the liquid has been absorbed.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.