Sunny makes a peas and rice dish inspired by her visit to the Bahamas!
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Bahamian Peas and Rice
DISH COURTESY OF SUNNY ANDERSON
Total: 1 hr 10 minutes
Active: 30 minutes
Yield: 6 to 8 servings
1/3 cup olive oil
6 strips bacon, sliced
1 cup sliced Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, carefully chopped
5 or 6 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or carefully minced
2 cups rice, washed in a screen till the water runs clear
One 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
One 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the suggestion of a knife
In a large saucepan or Dutch oven over medium-high heat, integrate the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, till the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
Include the garlic and rice and toast the rice till it has a nutty, popcorn-like aroma, about 10 minutes more.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then decrease to a low simmer and cover. Cook till the rice soaks up the liquid, 35 to 40 minutes. Try to avoid lifting the cover up until the 30-minute mark, as the steam assists prepare the rice.
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