Pigeon peas and rice (Caribbean Style)
Welcome to a taste of the Caribbean! If you’ve ever wanted to make a dish that’s a true staple on every island, you’ve come to the right place. Pigeon peas and rice is that dish; simmered with care and bursting with flavor. Let’s get into the kitchen and make a pot of this iconic rice, along with some notes on how different islands make it their own.
Each island has its own twist: Jamaicans love it rich with coconut milk, Puerto Ricans simmer theirs with sofrito (arroz con gandules), and in Trinidad and Tobago, we might do a mix of both. However it goes, it often shows up as part of a Sunday spread. No matter the version, it’s basically the island anthem in food form. Today I’m sharing my way of making it.
What are pigeon peas?
Pigeon peas are small, earthy-flavored legumes that are popular throughout the Caribbean. You can find them fresh (green), dried, or canned.
- Fresh pigeon peas: Bright and slightly sweet, often available in season.
- Dried pigeon peas: Requires soaking and a longer cooking time.
- Canned pigeon peas: Convenient for quick weeknight cooking.
- Frozen pigeon peas: Also convenient for quick weeknight cooking. Most of them you cook from frozen. It’s the main one I use for my pigeon peas soup.
How to make pigeon peas and rice
Ingredients
- Base: Parboiled rice is my go-to. (Long-grain rice works too.)
- Peas: Pigeon peas (fresh, dried, or canned).
- Aromatics: Onion, garlic, thyme, pimento, green seasoning.
- Liquid: Water or stock, with coconut milk. Coconut milk is optional, but it definitely gives it that umph.
- Seasoning: Salt, black pepper, and hot pepper for heat.
- Salted meat (optional): Salted pork or turkey neck.
Instructions
- Soak the meat – If using salted pork, soak overnight.
- Prep the peas – If using dried peas, soak overnight and then boil until tender together with the salted pork. If using canned, just drain and rinse.
- Build flavor – In a pot, sauté onion and garlic.
- Add rice – Add your rice and thyme to the aromatics and continue to sauté for another 3 minutes.
- Add peas – Stir in the pigeon peas, add in the meat (if using), and any fresh herbs.
- Add liquid – Cover with water and coconut milk.
- Simmer – Cook until the rice is fluffy and the peas are tender, about 20–25 minutes.
- Adjust to taste – Adjust salt to taste. I also like adding about two tablespoons of coconut oil in the end.
Pigeon peas and rice variations
- Jamaican Pigeon Peas and Rice: Cooked in coconut milk with scallions, thyme, and Scotch bonnet pepper.
- Puerto Rican Arroz con Gandules: This dish features sofrito, olives, and sometimes pork for added depth. Check out this recipe from Sense and Edibilty.
- Trinidad Style: Coconut milk is added sometimes. Often paired with stewed meats or curries for Sunday lunch.
Serving suggestions
This rice dish is the perfect side for:
- Stew chicken
- Curry goat
- Fried fish
- Or as part of a Sunday spread with callaloo and provisions
Storage & reheating
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in a microwave or on the stovetop with a splash of water or stock to loosen.
- Can be frozen for up to a month.
FAQs
Yes, black-eyed peas or kidney beans can be used, but the flavor will be slightly different.
Similar, but not quite. Different islands use different legumes, like red beans, kidney beans, or gungo peas, so the taste varies.
Not always. Coconut milk is common in the Jamaican version, but some islands keep it simple with just stock or water.
Recipe
Pigeon Peas and Rice
Ingredients
Method
- Heat oil then add garlic, onions and saute for 4 minutes.
- Then add thyme and rice to pot and saute for another 3 minutes.
- Add the peas and combine.
- Add water, milk, pepper and salt and stir.
- Bring to a boil, then lower the heat and cover the pot and simmer until the liquid is reduced and rice is tender.
- Add salt and adjust to taste.
- Add coconut oil and mix in.
