Split peas and rice cook-up recipe (Trini Kitchri)

Split peas rice (Trini kitchri) is a traditional Trinbagonian dish made with split peas, aromatics and rice - it’s creamy, filling, and the perfect comfort food. Try it as a vegetarian main or as a show-stealing side.

   


Packed full of veggies and beautifully flavored with fresh aromatics, the whole family will love this nutritious dish. It’s even better made in advance, so it’s great for meal prep.

This split peas rice cookup is also a one-pot dinner, which makes a more relaxed cooking experience and less washing up. You’ll love the way the flavors combine and complement one another.

Try split peas and rice with stews, and curries, or served with succulent meat and fish. And if you love a good one-pot cook up, check out some other favorites like saltfish and rice cook-up and chicken pelau.

   

Ingredients notes

The ingredients for this dish are very basic:

   

• Split peas: The key ingredient for Trini kitchri, split peas are dried so you’ll find them near the rice and grains in your local supermarket. Yellow or green split peas work well in this recipe.
• Pimento pepper: Pimento peppers add flavor, crunch, and a beautiful red color to your split peas and rice. If you can’t find pimentos, use red bell peppers.
• Shredded carrot: Use a box grater to shred fresh carrot.
• Pumpkin (cubed): If you don’t want to prepare fresh pumpkin, use frozen! You could also use butternut squash.
• Onion: Onion is your flavor base, use white onion for a stronger taste, or red for a sweeter.
• Garlic: Use at least 4 cloves garlic to add depth and earthy notes.
• Scallion (finely chopped): If you don’t have scallion, substitute for shallots or chives.
• Parboiled rice: Either brown or white rice is fine, depending on your preference.
• Meat: You can make this with pigtails, smoked meat, or without.
  

Please see the recipe card for the full ingredients list and quantities.

Other optional add-ins:

• Coconut milk: You can replace some of the water with coconut milk when adding in the rice to make the dish a bit creamy. 
• Scotch bonnet pepper - Scotch bonnets are SPICY, and add a fantastic heat. If you want the flavor of the pepper without the spice make sure and remove the seeds and the membrane and set those aside. If you also want even less heat you can use cachucha pepper instead, which is not spicy at all.
• Chadon Beni/Culantro (finely chopped): Find out more about Chadon Beni! If you don’t have it, you can use Cilantro or Parsley instead.
  
  

How to make the recipe

1. Before you make this split peas and rice cook up, you’ll need to prepare the split peas. Run them under cold water to remove any debris. You can also soak split peas overnight in some cups water, before boiling them to help tenderize.
   
2. Then place the rinsed split peas in a pot of boiling water over medium heat. Also add the smoked bones along with the garlic, onions, pimento peppers, and celery. Cook them for 25-30 minutes, or until they are tender. 
   
     
   
   
   
   
3. Once the peas are ready, add washed rice, carrots, all-purpose seasoning, and water. Make sure the liquid is just about the same level as the rice. Stir well.
   
     
   
   
   
   
4. Cover the pot and put on low heat until the rice is cooked all the way through. This should take 25-30 minutes, with a longer cooking time if you use brown rice. 
5. Check the pot periodically to make sure it isn’t burning, and add more water if it starts to look dry.
6. Once cooked, season to taste with salt and black pepper.
   
     
   

Cooking tips

If you want to spend less time in the kitchen, soak the peas overnight rather than boiling them. Then you can throw them straight in the pot with the rice.

Alter the texture by varying the amount of liquid - add less liquid for a more solid texture.

Add tomato paste to your Trini kitchri for extra richness and flavor.

What to serve with split peas and rice

• Jerk chicken wings
• Flavorful curry stew chicken
• Trinidad stewed oxtails
• Spicy seafood creole

How to store split peas and rice

If you make too much split peas and rice you can store the leftovers in the fridge. Just divide the leftovers into airtight containers, and move them to the refrigerator within two hours of cooking.

It’s safe to store cooked leftovers for 3-4 days, so you can make extra for later in the week.

When reheating add a little extra water (1-2 spoonfuls) and heat either on the stove or in the microwave. Make sure it’s piping hot all the way through before you serve.

  

More rice recipes

• Calypso rice
• Caribbean rice porridge
• Easy Caribbean carrot rice
• Djon djon - Haitian rice

Frequently asked questions

What is Chadon beni?

Chadon Beni (or Culantro) grows in the Caribbean and is used to add a wonderfully fresh, herby taste to lots of Trinidadian dishes. It looks and tastes similar to coriander, only stronger. For more details on chadon beni read my full write-up on this favourite Trini herb.

It’s gorgeous in this split peas cook-up as a complement to the creamy coconut milk and spicy scotch bonnets.

What is the difference between peas and split peas?

Split peas are peas. Split peas are split and dried, so they can be stored in the cupboard and used similarly in cooking to pulses like lentils. They are a great source of iron, potassium, and folate and are a great ingredient to keep in your store cupboard.

  

Which is better yellow or green split peas?

Yellow and green split peas take about the same amount of time to cook and have similar nutritional content. The only difference is in flavor - yellow split peas are mild, while green split peas are slightly sweet. Either one works well for this split peas rice cookup.