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Pigeon Peas and Rice (The Bahamas)

This Pigeon Peas and Rice recipe from The Bahamas is a country staple and delicious one-pot wonder. Bacon fries in a pan and then cooks alongside rice and peas to make a savory, comforting side dish or main meal!
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: The Bahamas
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 servings


  • 8 strips bacon, finely chopped
  • 3/4 cup chopped onion
  • 1/2 cup red pepper, finely diced
  • 2 cups long grain white rice
  • 2 tsp kosher salt
  • 3 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 15 oz can pigeon peas, drained and rinsed. Can substitute normal canned peas
  • 1 14.5 oz can chopped roasted tomatoes
  • 1/2 15 oz can corn
  • 2 cups low sodium chicken stock
  • 1/4 cup cilantro leaves, finely chopped
  • 1/4 cup scallions chopped, for garnish


  • Place a large pan on the stove over medium heat and add the bacon. Flip occasionally until the bacon has cooked through completely.
  • Remove the bacon from the pan and place on a paper towel lined plate. Use a knife to cut the bacon into bite-sized pieces. Set aside.
  • Place a large dutch oven or pot over medium heat and add the oil.
  • Add the onions, red peppers, rice, and salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato pasta and cook for 2 to 3 minutes, stirring.
  • Add the oregano, cumin, pigeon peas, corn, tomatoes, chicken stock and 1 cup water.
  • Bring to a boil, then reduce the heat to a simmer.
  • Cover the pot with a lid and cook until the rice is tender (without stirring) about 25 to 30 minutes.
  • Remove the lid and fluff the rice with a fork. Add the bacon back into the rice and stir.
  • Garnish with cilantro and scallions. Serve and enjoy!


Keep leftovers stored in an airtight container for 3-4 days in the fridge.
Recipe adapted from Guy Fieri.

What Ingredients are in this Recipe
  • Bacon: Fry the bacon, then use a large knife to cut it into bites. 
  • Rice: Long grain white rice
  • Pigeon Peas: It took some searching to find the cans of pigeon peas, but I finally uncovered them at Meijer. You can buy them here
  • Corn: About 7 oz of corn will do. You can use canned, frozen, or fresh.
  • Tomatoes: I used a can of chopped, fire-roasted tomatoes
  • Spices: Cumin, tomato paste, oregano, salt
  • Herbs: Cilantro, scallions
  • If you can’t find pigeon peas at your local grocery store, you can substitute canned green peas in a pinch. While not as sweet as pigeon peas, you’ll get a similar flavor and texture from green peas.
  • Feel free to add or substitute any other vegetables that you want into this rice as well! Though it may not be traditional, pea pods, corn, cabbage, or broccoli would also be fantastic additions in this dish.
  • This rice was spectacular on the first day that I made it, but the next morning it became even better. I fried an over-easy egg in a pan and put it over the rice. Cracking the yolk over the rice makes a beautiful sauce that adds an extra special POP to the dish
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