Pigeon peas and rice (Caribbean Style)

Pigeon peas and rice is one of those Caribbean rice dishes I grew up eating regularly in Trinidad and Tobago. It wasn’t reserved for Sunday lunch or a special occasion. It was simply one of the different ways we made rice.

My version uses pigeon peas with a little coconut milk, aromatics, green seasoning, herbs, and a whole hot pepper for a flavorful rice dish that works with plenty of Caribbean meals.

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 paired with stews. No matter the version, it’s basically the island anthem in food form. Today I’m sharing my way of making it.

Looking for another easy Caribbean rice dish? Try this bhaji rice or Caribbean carrot rice, and if you want more sides, go take a look at this compilation of Caribbean side dishes.

What are pigeon peas?

Pigeon peas are small legumes used throughout the Caribbean in everything from rice dishes to soups and stews. You can find them fresh, dried, canned, or frozen.

Growing up in Tobago, fresh pigeon peas were what we knew. We would pick them and sit down to shell the peas ourselves. We also used dried peas, which needed to be soaked before cooking. Canned and frozen pigeon peas came later for us, and these days I use them often because they’re much more convenient.

• Fresh pigeon peas: Shell them before cooking and cook until tender.
• Dried pigeon peas: Soak before cooking, then boil until tender before adding them to the rice.
• Canned pigeon peas: Drain and rinse before using. They’re my easy option when I want to get the rice going quickly.
• Frozen pigeon peas: Another convenient option and the type I usually use for my pigeon peas soup.

How to make this pigeon peas and rice recipe

Ingredients

• Rice: Parboiled white rice is my go-to for this recipe, but long-grain white rice also works.
• Pigeon peas: I use canned pigeon peas for convenience, but fresh, frozen, or dried can also be used with a little extra prep.
• Aromatics and herbs: Onion, garlic, and thyme form the base. I’ll also add pimento peppers if I have them.
• Liquid: Water and a little coconut milk cook the rice. I don’t use a lot of coconut milk here, just enough to add some flavor.
• Seasoning: Salt and a whole hot pepper season the pot.
• Coconut oil: I stir this in at the end for an extra bit of coconut flavor.

Instructions

1. Prepare the pigeon peas. If using canned pigeon peas, drain and rinse them. If using fresh or dried peas, cook them until tender first.
2. Sauté the aromatics. Heat the oil in a pot. Add the onion and garlic and sauté for about 4 minutes.

3. Add the rice. Add the thyme and rice and sauté for another 3 minutes.

4. Add the peas. Stir in the pigeon peas and pimento peppers, if using.

5. Add the liquid. Pour in the water and coconut milk. Add the whole hot pepper and salt, then stir.

6. Cook the rice. Bring to a boil, then lower the heat and cover the pot. Simmer until the liquid is absorbed and the rice is tender.
7. Finish. Taste and adjust the salt if needed. Stir in the coconut oil, then fluff the rice and serve.

Pigeon peas and rice variations

There are plenty of ways to make pigeon peas and rice throughout the Caribbean. For this recipe, you can make a few simple changes depending on what you have and how you like your rice.

• Use different pigeon peas: Canned is the quickest option, but fresh, frozen, or dried pigeon peas work too. Fresh and dried peas should be cooked until tender before adding them to the rice.
• Add pigtail: I don’t add meat to mine, but some versions include a piece of salted pigtail for additional flavor. Soak it first to remove some of the salt before cooking.
• Adjust the coconut milk: I use just a little coconut milk, but you can adjust it depending on how much coconut flavor you want.
• Add pimento peppers: If I have pimento peppers on hand, I’ll add them to the pot for extra flavor.

Serving suggestions

Pigeon peas and rice works well with plenty of Caribbean main dishes. Try it with:

• Stew chicken
• Curry goat
• Fried caraille
• Callaloo and provisions
• Baigan choka

Storage & reheating

Store leftover pigeon peas and rice in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave with a small splash of water to keep the rice from drying out. You can also reheat it in a covered pot on the stovetop over low heat.

For longer storage, freeze the rice in an airtight freezer-safe container for up to 1 month.

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