Coconut Bacon Beans and Rice

Coconut Bacon Beans & Rice


  • ¾ cups bacon, chopped
  • ½ cup white onion, chopped
  • 1 cup tomato, chopped
  • ¾ cups red bell pepper, chopped
  • ¾ cups green bell pepper, chopped
  • 1 teaspoon garlic, minced
  • 2 cups rice
  • 2 cups chicken broth
  • 2 cups coconut milk
  • 1 cup black beans, cooked and drained
  • 1 cup pigeon peas, cooked and drained
  • ½ cup stuffed green olives
  • Salt and black pepper to taste
  • Tabasco sauce to taste


  1. Preheat the 6-quart Dutch Oven at medium-high temperature for 3 minutes. Add bacon and cook for 2 minutes, while stirring. Add onion, tomato, bell peppers and garlic; stir and cook for 2 minutes.
  2. Add rice, chicken broth and coconut milk; stir well. Reduce temperature to low, cover with the Redy-cook closed and cook for 15 minutes.
  3. Add beans, pigeon peas, olives, salt, pepper and Tabasco sauce to taste; cover with the valve closed and cook for 3 extra minutes. Serve.