Barbados Peas n' Rice

Barbados Peas n' Rice

Contributed by : Amherstburg Food and Fellowship Mission

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Barbados Recipes : Side Dishes

Tim McAllister’s Barbados-style Peas n’ Rice is a dish steeped in family tradition. Growing up as one of 11 children, Tim learned to cook from his mother, who served meals in birth order—oldest to youngest. As the third child and eldest son, Tim often got a generous serving unless Mom miscalculated and had to “redistribute.” This dish, made with rice, peas, and spices, brings back memories of his lively, bustling household and the joy of sharing meals with loved ones.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

4 Servings

Ingredients for
Barbados Peas N' Rice

2 Tbsp vegetable oil
1 onion , diced
1 Anaheim pepper , minced
1 habanero pepper , minced (optional, for heat)
3 cups water , plus extra as needed
1/2 cup dried black eyed peas , soaked overnight
1 1/2 cups white rice
1 tsp salt
1/2 tsp pepper
2 Tbsp parsley (freshly chopped)

How to Make
Barbados Peas N' Rice

In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes.
Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while.
Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally.
Add water as needed. The end result should be moister than regular rice, but not soupy. Uncover and let steam release for about 5 minutes. Fluff, stirring in parsley.