Back in Texas and missing island life.
For dinner I’m cooking some of the delicious snapper Clay shot in Chub Cay last week and making the traditional Bahamian side dish of peas n’ rice to serve with the fish. You will find peas n’ rice on almost any menu at any restaurant on any island in the Bahamas, but my favorite version is the one made at Flo’s Restaurant + Conch Bar on Little Harbour Island in the Berry Islands. Flo’s is one of the coolest and most authentic spots in the Bahamas. It is run by a family who for generations has resided on Little Harbour Island and this restaurant/bar is pretty much the only thing on the island besides the family’s home. The couple who runs Flo’s will cook up whatever fish we caught during the morning along with conch fritters and the BEST peas n’ rice – oh and they make a yummy (and dangerous) rum punch. Last week when we were there I peeked in the kitchen to see how they make their peas n’ rice and am sharing my version below. This makes the perfect side for any fish dish. Enjoy!
Little Harbour Island
The bar at Flo’s
The rum punch
Everything you need for the peas n’ rice
Peas n’ Rice – Bahamas Style
Ingredients
- 1 tablespoon olive oil
- 1 can (15 ounces) Pigeon peas, drained and rinsed well (I purchased mine on Amazon, but most Fiesta grocery stores should have them)
- 1 cup white rice
- 1 cup green bell pepper, diced
- 1 cup yellow onion, diced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Badia Season Complete Seasoning (I purchased on Amazon) or sub salt + pepper to taste
- 1 ¾ cup water
Instructions
- Heat olive oil in a high-sided skillet
- Add bell pepper and onion and sauté for about 3 minutes, just until vegetables begin to soften
- Stir in rice, thyme and seasoning mix. Stir well to ensure rice is coated with all the vegetables and seasonings
- Add water, bring to a boil, reduce heat, cover and simmer for about 15 minutes, until no liquid remains
- Turn off heat, fluff rice and allow to sit covered for about 15 more minutes
- Stir in Pigeon peas and serve
