Published:
Oct 28th 2021
by 
Last updated: Jan 20th 2025
Enjoy a taste of the Caribbean with our Pigeon Peas and Rice recipe, a vibrant, flavorful dish that's a staple across the islands. From Trinidad's beloved Pelau to Jamaica’s iconic rice and peas, this dish brings together earthy pigeon peas, seasoned rice, and aromatic herbs. Vegan-friendly and packed with Caribbean spices, this one-pot recipe offers a delicious, wholesome meal that’s easy to prepare and perfect for family gatherings.
- Authentic Caribbean Flavor: Each bite is rich with traditional spices and herbs that transport you to the tropics.
- One-Pot Wonder: This quick and easy recipe keeps cleanup minimal, making it ideal for busy nights.
- Customizable: Perfect as a vegan dish, with optional ingredients for meat lovers.
- Nutritious and Hearty: Pigeon peas are a great source of plant-based protein, fiber, and essential nutrients.
- Rinse the Rice: Thoroughly rinsing the rice removes excess starch, helping to prevent clumping.
- Use Fresh Seasonings: Freshly chopped cilantro, thyme, and green seasoning enhance the dish’s vibrant flavor.
- Don’t Rush the Simmer: Allow the rice to absorb the coconut milk and stock slowly for a rich, infused taste.
- Make it Smoky: For a hint of smokiness, consider adding a small piece of smoked meat or smoked paprika.
Pigeon Peas and Rice pairs beautifully with grilled jerk chicken, curried vegetables, or roasted plantains. For a well-rounded Caribbean meal, serve alongside fried plantains, coleslaw, or a fresh green salad.
- Rice Options: Swap white rice with brown rice for added fiber, or use jasmine rice for a fragrant touch.
- Protein Add-Ons: Add diced bacon, ham, or even sausage for a smoky, meaty flavor.
- Vegetable Variations: Include chopped carrots, spinach, or green beans for extra color and nutrients.
- Spice it Up: Add fresh scotch bonnet or habanero peppers for a spicy kick.
Store leftover Pigeon Peas and Rice in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water or stock to prevent the rice from drying out.
- Rice: Acts as the base of the dish, absorbing the spices and coconut milk for a tender, flavorful bite.
- Pigeon Peas: Adds an earthy taste and is packed with protein, fiber, and essential nutrients.
- Coconut Milk: Adds creaminess and a subtle sweetness that balances the spices.
- Vegetable Stock: Enhances the flavors and provides depth to the dish.
- Green Seasoning: A staple Caribbean mix of herbs, this adds an authentic island flavor.
- Bell Pepper & Tomato Paste: Contribute sweetness and umami, creating a balanced taste.
- Allspice, Cumin, Oregano, and Thyme: Key spices for a warm, earthy, and slightly spicy flavor profile.
Can I make Pigeon Peas and Rice without coconut milk?
Yes, you can substitute coconut milk with additional vegetable stock or water. However, coconut milk adds a unique creaminess and flavor that makes the dish more authentic.
Can I use dried pigeon peas instead of canned?
Yes, but you’ll need to soak and cook dried pigeon peas before adding them to the recipe. Dried pigeon peas will add more preparation time but work well in the dish.
How can I make this dish spicier?
For a spicier version, add diced scotch bonnet or habanero peppers to the sautéed aromatics, or use hot pepper sauce when serving.
How to Make Pigeon Peas and Rice
- Sauté the Aromatics: Begin by heating oil in a heavy-bottomed pot over medium-high heat. Add green seasoning, diced bell pepper, chopped cilantro, tomato paste, allspice, oregano, and thyme. Sauté for about 3 minutes until the mixture is fragrant.
- Combine Rice and Peas: Add the rinsed rice and drained pigeon peas to the pot. Stir well and continue to sauté for 5 minutes, allowing the flavors to meld.
- Add Liquids and Simmer: Pour in the vegetable stock and coconut milk. Stir thoroughly, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice cook for about 20 minutes, or until the liquid is absorbed.
- Rest and Serve: Once fully cooked, turn off the heat, keep the pot covered, and let it rest for 10–15 minutes. Serve warm, garnished with fresh herbs.
Time & Serves
Ingredients
3 cups Rice, rinsed
15-ounce can Dry 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 teaspoon Thyme - dried
Salt & Pepper to taste
3 tablespoons Oil
4 slices Bacon or Ham - diced
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
The ingredients say 15 oz…
The ingredients say 15 oz can of Pigeon Peas but not whether it’s green or dry pigeon peas as both are available in cans?