Reviewed: May 1, 2012

It tasted more like paella than peas and rice, but then I've only ever eaten the Jamaican peas and rice. Aside from that, my rice took more than 2 hours to cook!! And it did get burnt at the bottom, hence the paella taste. Not my favourite.

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Reviewer:

cowpens

Reviewed: Mar. 25, 2012

I pre-cooked the rice to speed this up. Turned out great. Paired it with jerked chicken.

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Jan. 13, 2011

This recipe is pretty close to what I ate while I lived in Nassau. It is definitely missing the minced green pepper and it has more tomato flavor than normal. I'd cut out the ketchup and tomato and just do the tomato paste. But other than that it is a good recipe.

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Reviewer:

ADKgal

Reviewed: Mar. 1, 2010

Although I never been to bahamas, I am glad to have stumbled onto this recipie. Being tired of the same old white rice time after time, I was looking for something different and easy to make. I followed it exactly exept for the celery. I had none so I added roasted red peppers instead. I could have added the green pepper instead as another reviewer said, but I don't really like green peppers. Anyway, my family loved it and so did I. I will be making this again. P.S. I don't know what the person who said that the tomato paste simmered to the top. You must have done something wrong because this turned out nicely cooked and fluffy. Thanks for the recipie.

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Reviewer:

Rina

Reviewed: Jan. 13, 2010

My husband is from the Bahamas and I have yet to find a recipe that is most like his. This one is missing a few ingredients such as the coconut milk and the salt pork.

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Reviewer:

jacquismith

Reviewed: Nov. 21, 2009

This recipe is closest to how my Bahamian friend prepares his. Instead of bacon he used small cubes of salt pork, sauteed until brown. He then added the chopped onion and garlic. After the onions were cooked, about one or two minutes he stirred in a can of tomato paste, no tomatoes. about a cup of washed white long grained rice, then enough water to just cover the rice. He set the heat on low and just let the rice cook slowly until all liquid was absorbed. He then fluffed the rice, adding the peas at the end. He flavored it also with salt (did not need much) and thyme. This is a good recipe.

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Reviewer:

shaggyraggs

Reviewed: Oct. 28, 2009

Very good. I added the pigeon peas towards the end so they wouldn't dry out. This recipe gives the rice a very good flavor. I will make again, but next time I will use a different bean because my husband wasn't fond of the pigeon peas.

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Reviewer:

Belle

Cooking Level: Professional

Reviewed: Sep. 20, 2009

My husband loves peas and rice and has been asking for me to find a good recipe - as so many do not taste authentic. This was a great recipe that he actually loved and the rest of the family did too - even though he and I are the only ones that are fans of carribean food. Grandma and son liked it too!

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Reviewer:

shrimps

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: May 31, 2009

Well I made no changes and we have eaten this 4 times in the last 4 weeks....great recipe and it goes real well with my Jerk Chicken and Sauteed Plantains....Thanks a bunch for the recipe. It is a keeper my husband says!

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Reviewer:

Kari

Reviewed: Mar. 16, 2009

Pretty darn good but I like my rice a bit less...soft. Cut back about a 1/4 cup on the water or omit the fresh tomato. And I swapped the celery for a cubanelle pepper, as I was taught in Georgetown.

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