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Aunty Ruth’s Peas n’ Rice

Course Side Dish
Cuisine Bahamian


  • 1/4 lb bacon chopped
  • 2 large tomatoes chopped or sub 1 tomato for can of diced
  • 2 medium onions chopped
  • 1/2 sweet pepper chopped
  • 1 tsp freshly dried thyme
  • 3 cups cups parboiled rice
  • 6 cups cups water
  • 1 can can pigeon peas
  • 1 scotch bonnet pepper finely diced (or use chili flakes)
  • salt to taste


  • Put the bacon and vegetables into a large saucepan over medium heat. Cover and cook, stirring occasionally, until the tomatoes turn from bright to dark red and the mixture reduces by about half. This should take around 20 minutes.
  • Add in the remaining ingredients and bring to a simmer.
  • Cover and cook on the lowest heat, 45 minutes to an hour.
  • Twice during cooking time, carefully turn the rice over from bottom to top.
  • Fluff and serve.


The foil pictured on the pot is there to seal in the steam. Cut brown paper bags also work well for this purpose. If Aunty Ruth is using a pot with a heavier lid then she skips adding this layer.