Peas and Rice

Peas and rice is represented here by Island Gurl Foods’ Bahamian pumpkin-and-corn version. Long-grain white rice cooks with pigeon peas, pumpkin, coconut oil, vegetables, tomato paste, dark brown sugar, thyme and prepared browning and seasoned salt. The ingredient list also includes supplied cooked corn kernels.

The rice is rinsed in a bowl under cold running water until the water runs clear, drained and set aside. Coconut oil heats in a saucepan. Supplied diced onion, celery and green and red bell pepper cook in it, followed by supplied minced garlic.

Tomato paste and dark brown sugar are added, with stirring to dissolve the sugar. Thyme leaves, supplied pumpkin pieces and supplied thawed green pigeon peas are added and cooked together.

Prepared browning, the drained rice and prepared seasoned salt are added. Stirring toasts the rice. Supplied hot water, further thyme sprigs and a bay leaf are added, then the heat is lowered and the saucepan is covered with a lid.

The rice cooks until the water has evaporated and its grains are cooked. It is fluffed with a fork and served at once. The selected recipe combines rice and peas with pumpkin, vegetables and the listed cooked corn kernels.