Growing up in the Caribbean, rice dishes were always a staple on the dinner table. Every island has its version, and Bahamian Peas and Rice is one of the most beloved.

It’s rich, flavorful, and comforting—a true taste of home. If you’re familiar with Trini Pelau, you’ll notice some similarities, especially using pigeon peas and coconut milk.

However, Bahamian Peas and Rice have a unique blend of spices and seasonings making it stand out.

What is Bahamian Peas and Rice?

Bahamian Peas and Rice is a one-pot dish with pigeon peas, rice, and a delicious mix of seasonings.

It can be found at almost any local restaurant in The Bahamas. The dish has a rich, slightly smoky flavor, from the thyme, and tomato paste.

It’s a comforting, hearty dish that pairs perfectly with many Caribbean main courses.

What to Eat Bahamian Peas and Rice With

Fried or Stewed Fish – A classic Bahamian pairing, especially with snapper.
Stewed Chicken or Pork – The rich, slow-cooked flavors complement the rice perfectly.
Fried Plantains – A sweet contrast to the savory dish.
Coleslaw – Adds a refreshing crunch.
Macaroni and Cheese – A Bahamian classic often served alongside Peas and Rice.

Looking At The Ingredients Into Bahamian Peas And Rice

Pigeon Peas – These are the star of the dish, providing a nutty, earthy flavor. Canned or dried peas can be used.

Rice – Traditionally long-grain rice is used for the best texture.

Onion, Bell Pepper, and Garlic – The base aromatics that build the flavor.

Tomato Paste – Gives the rice a beautiful color and a slightly tangy taste.

Thyme – A key herb in Caribbean cooking, adding warmth and fragrance.

Coconut Milk (optional) – Some recipes include coconut milk for a richer taste.

Seasoning (Salt, Black Pepper, and Bouillon Cube) – Enhances the overall flavor.

Bahamian Peas and Rice Recipe

Ingredients:

1 cup pigeon peas (cooked or canned, drained)
2 cups long-grain rice
4 slices bacon or ½ cup salted pork (diced)
1 small onion (chopped)
½ bell pepper (chopped)
2 cloves garlic (minced)
2 tbsp tomato paste
1 tsp fresh thyme (or ½ tsp dried)
4 cups water or broth
1 bouillon cube (optional)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ cup coconut milk (optional, for a creamier taste)

Instructions:

In a large pot, add the onion, bell pepper, and garlic to the pot. Sauté until fragrant and translucent.

Stir in the tomato paste and thyme, mixing well.

Add the pigeon peas and stir to coat in the seasonings.

Pour in the rice, followed by water or broth, and the bouillon cube (if using).

Add salt, black pepper, and coconut milk (if using). Stir well.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.

Fluff the rice with a fork and serve hot!

FAQ

1. Can I use canned pigeon peas?
Yes! Canned pigeon peas work just fine. Just be sure to drain and rinse them before adding them to the dish.

3. What if I don’t have pigeon peas?
You can substitute black-eyed peas or even kidney beans, though the flavor will be slightly different.

4. Can I make it in advance?
Yes! Bahamian Peas and Rice stores well in the fridge for up to 4 days. Reheat with a splash of water to keep it moist.

5. What makes Bahamian Peas and Rice different from other Caribbean rice dishes?
It’s the combination of thyme and tomato paste that gives it its signature flavor. While similar to Trini Pelau, it doesn’t include chicken or the caramelized sugar base.

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