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Main course · Caribbean

Bahamian Pigeon Peas and Rice with Thyme

35 min Serves 4 ~467 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 350 g long grain rice
  • 400 g pigeon peas
  • 1 onion
  • 2 garlic cloves
  • 200 g chopped tomatoes
  • 3 fresh thyme sprigs

Nutrition (per serving)

Calories
467 kcal
Protein
14.7 g
Carbohydrate
93.3 g
of which sugars
5.9 g
Fat
1.7 g
of which saturates
0.4 g
Fibre
9.2 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  2. 2

    Add the chopped tomatoes and cook for 3-4 minutes.

  3. 3

    Stir in the rinsed rice, pigeon peas, thyme sprigs and 400ml water, and bring to the boil.

  4. 4

    Cover and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

  5. 5

    Lift out the thyme sprigs, fluff with a fork and serve.

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