Bahamian Peas & Rice Easy Coconut Milk Recipe

Welcome to the vibrant world of Bahamian cuisine! If you're looking for a dish that captures the heart and soul of the islands, you've found it with Bahamian Peas and Rice. This isn't just any `peas and rice recipe`; it's a staple, a celebration, and an absolute must-try for anyone who loves `dishes made with coconut milk`. Forget bland `rice side dishes` – this is a flavorful, aromatic, and incredibly satisfying `main dish recipe` or `rice side dish` that will transport you straight to the sunny shores of the Bahamas.
Our recipe uses rich `coconut milk` to create a creamy, slightly sweet base that perfectly complements the earthy pigeon peas and a medley of fresh seasonings. It’s one of those `tasty rice recipes` that works beautifully as a hearty vegetarian meal or as the perfect accompaniment to grilled fish, chicken, or stew. Whether you're a beginner in the kitchen or an experienced cook, we'll guide you through every step to make the most authentic and delicious Bahamian Peas and Rice, proving why `recipes using coconut milk` are always a good idea! Get ready to impress your taste buds with this unforgettable island classic.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 Scotch Bonnet pepper (whole, optional, for flavor without too much heat; do not cut open unless you want it very spicy!)
• 1 (15-ounce) can pigeon peas, drained and rinsed (or 1 cup dried pigeon peas, soaked overnight and cooked until tender)
• 1 (13.5-ounce) can full-fat coconut milk
• 2 `cups of rice` (long-grain white rice, like Jasmine or Basmati)
• 2 `cups` vegetable broth or water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons tomato paste (optional, for color and depth)
• Fresh parsley or cilantro, chopped, for garnish

Directions

1. Prep Your Ingredients: Start by chopping your onion and bell pepper, mincing the garlic, and gathering all your other ingredients. If using dried pigeon peas, ensure they are soaked and cooked ahead of time.
2. Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened and translucent.
3. Add Garlic & Thyme: Stir in the minced garlic and fresh thyme sprigs. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. If using tomato paste, add it now and cook for a minute, stirring constantly.
4. Introduce Peas & Pepper: Add the drained and rinsed pigeon peas to the pot. If using, carefully place the whole Scotch Bonnet pepper on top (do not stir it in or break it open if you prefer less heat).
5. Combine Liquids & Seasonings: Pour in the coconut milk and vegetable broth (or water). Stir in the salt and black pepper. Bring the mixture to a gentle simmer.
6. Add Rice: Gently stir in the `cups of rice`. Make sure the rice is evenly distributed but avoid over-stirring, which can lead to mushy rice.
7. Cook the Rice: Once the mixture returns to a simmer, reduce the heat to low, cover the pot tightly with a lid, and cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do NOT lift the lid during this time!
8. Rest & Fluff: Remove the pot from the heat and let it sit, covered, for another 5-10 minutes. This steaming period allows the rice to finish cooking and become fluffy.
9. Serve: Carefully remove the Scotch Bonnet pepper and thyme sprigs. Fluff the `peas in rice` gently with a fork. Garnish with fresh parsley or cilantro and serve warm as a delightful `rice side dish` or a standalone meal. Enjoy your authentic Bahamian Peas and Rice!