Name: Pigeon Peas and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Caribbean
Ingredients: 3 cups Rice, rinsed; 15-ounce can Pigeon Peas - drained and rinsed; 14-ounce can Coconut Milk; 2 cups Vegetable Stock; 1/4 cup Green Seasoning; 2 Bell Pepper - diced; 2 tablespoons Cilantro - fresh chopped; 1 tablespoon Tomato Paste; 1/4 teaspoon Allspice; 1/4 teaspoon Cumin; 1 teaspoon Oregano - dried; 1 teaspoonThyme - dried; Salt & Pepper to taste; 3 tablespoons Oil

Peas and Rice is ubiquitous dish found in the Caribbean. In Trinidad, you will find this combination of Pigeon Peas and Rice in our local favorite, Pelau. In Jamaica, peas and Rice is an iconic dish that’s served alongside their famous Jerk Chicken. In Puerto Rico, one of their popular national dishes, Arroz con Glandule is Rice and Pigeon Peas. The flavors in this dish include fresh local herbs and seasonings, the earthy nutty flavor of the peas, and the Rice that absorbs it all. With such a rich layering of flavors in one dish, it’s easy to see why it’s so universally popular in the Caribbean. We have made it super easy to follow for this recipe, and it’s also Vegan friendly. However, for our meat lovers, we have added an optional ingredient to satisfy your appetite. This is a great dish that whips up in 30 minutes, and we believe it’s something the whole family will love.

Equipment Needed

Large Heavy Bottom Pot

Serving Bowl

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

Ingredients

3 cups Rice, rinsed
15-ounce can Pigeon Peas - drained and rinsed
14-ounce can Coconut Milk
2 cups Vegetable Stock
1/4 cup Green Seasoning
2 Bell Pepper - diced
2 tablespoons Cilantro - fresh chopped
1 tablespoon Tomato Paste
1/4 teaspoon Allspice
1/4 teaspoon Cumin
1 teaspoon Oregano - dried
1 teaspoonThyme - dried
Salt & Pepper to taste
3 tablespoons Oil

Optional Ingredient

4 slices Bacon or Ham - diced

Instructions

Using a heavy bottom pot, add the oil and turn the heat to medium-high.

Once the oil is hot, add the green seasoning, bell pepper, cilantro, tomato paste, allspice, oregano, and thyme and sauté them for 3 minutes, using a wooden spoon to stir.

Add in the rice and peas and sauté for 5 minutes.

Add in the vegetable stock and coconut milk, stir to incorporate all the ingredients, and bring to a boil, then reduce the heat to low, cover, and let cook for 20 minutes.

After 20 minutes, check if the rice has absorbed all the liquid; if not, keep covered and continue to cook for 10 minutes.

Once the rice has absorbed all the liquid, turn off the heat, keep the pot covered and let it stand for 10-15 minutes before serving.

Serve warm on its own or as a side dish to a full meal.