Description
Bermuda Peas n’ Rice is a traditional Caribbean side dish made with black-eyed peas, long-grain rice, herbs, onions, and savory seasonings cooked together for a hearty, flavorful, and comforting one-pot meal.
Ingredients
- 2 cups dried black-eyed peas
- 2 garlic cloves
- 4 cups water (plus extra if needed)
- 4–5 sprigs fresh thyme
- 2 vegetable stock cubes or 2 cups vegetable broth
- 3 1/2 cups long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1/2 cup fresh parsley, chopped
- 2 teaspoons browning sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: extra butter for serving
Instructions
- Rinse black-eyed peas and add to a pot with water, garlic, thyme, stock cubes, salt, and pepper.
- Bring to a boil, then simmer 25–30 minutes until peas are tender.
- Melt butter in a skillet and sauté onion until soft, then set aside.
- Stir browning sauce into the cooked peas.
- Add rice and sautéed onions to the pot and mix well.
- Ensure liquid sits about 1 inch above rice; add more water if needed.
- Cover and cook on low heat for 20–25 minutes until rice is tender.
- Remove from heat and let sit covered for 10 minutes.
- Fluff with a fork and stir in parsley before serving.
Notes
- Browning sauce adds color and depth of flavor.
- Long-grain rice works best for fluffy texture.
- Coconut milk can replace some water for richer flavor.
- Do not stir too much while cooking to avoid mushy rice.
- Letting it rest improves texture and absorption.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish / Side Dish
- Method: One-Pot Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
