Sunny Anderson's Bahamian-Inspired Peas and Rice | The Kitchen | Food Network
Sunny makes a peas and rice dish inspired by her visit to the Bahamas! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/HZnLFAO. Get the recipe ▶ https://ift.tt/m3u5Nys Subscribe to Food Network ▶ https://ift.tt/c7dFb9U Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bahamian Peas and Rice RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 10 min Active: 30 min Yield: 6 to 8 servings Ingredients 1/3 cup olive oil 6 strips bacon, chopped 1 cup chopped Vidalia or sweet onion 1 green bell pepper, seeded and chopped 1 celery stalk, finely chopped 5 or 6 sprigs fresh thyme, leaves stripped Kosher salt and freshly ground black pepper 2 garlic cloves, grated on a rasp or finely minced 2 cups rice, rinsed in a sieve until 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 tip of a knife Directions In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes. Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, 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 reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice. Serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/37tN2WH ▶ WEBSITE: https://ift.tt/se2PzyC ▶ FULL EPISODES: https://ift.tt/guHvepk ▶ FACEBOOK: https://ift.tt/iC7cUg6 ▶ INSTAGRAM: https://ift.tt/W5MJvez ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #BahamianPeasAndRice Sunny Anderson's Bahamian Peas and Rice | The Kitchen | Food Network https://www.youtube.com/watch?v=TQMVoFet0M8
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