Pigeon Peas and Rice (Bahamas)
Serves 6
Ingredients
Method
240 g. Long Grain Rice
400 g. Can Of Pigeon Peas, Drained
1 Onion, Chopped
2 Garlic Cloves, Minced
1 Green Bell Pepper, Chopped
1 tsp. Thyme
500 ml. Chicken Broth
60 ml. Olive Oil
Salt and Pepper to Taste
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook until softened.
Add the thyme to the pot and stir well.
Add the rice and pigeon peas to the pot. Stir to combine.
Add the chicken broth to the pot. Bring to a simmer, cover, and cook for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Season with salt and pepper to taste. Serve hot.