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. Enjoy it on its own or as a show-stealing side.
Packed with veggies and flavored with fresh aromatics, this split peas rice is an easy dish to add to your dinner rotation. It also reheats well, making it a good option for meal prep.
This split peas rice cook-up is a one-pot dish, which means an easier cooking process and less washing up. The split peas, vegetables, and aromatics all cook together to give the rice plenty of flavor.
Serve split peas and rice with stews, curries, meat, or fish. And if you love a good one-pot cook-up, try some of my other favorites like saltfish and rice cook-up and chicken pelau.
How to Make Split Peas and Rice
Ingredients notes
You only need a few basic ingredients to make split peas and rice:
- Split peas: I normally use yellow split peas for this split peas and rice. They’re sold dried and can usually be found near the rice, beans, and other dried peas in the supermarket.
- Pimento pepper: Pimento peppers add that familiar Caribbean pepper flavor without a lot of heat. If you can’t find them, you can use a little bell pepper instead.
- Shredded carrot: Use a box grater to shred fresh carrots.
- Pumpkin: Fresh or frozen pumpkin works well. You can also substitute butternut squash.
- Onion: Adds flavor to the base of the split peas and rice. Use whatever onion you normally cook with.
- Garlic: Fresh garlic adds plenty of flavor as the split peas cook.
- Scallion: I use scallions here because they’re easier for me to find, but chives are commonly used in Tobago. In a pinch, you can also use a little shallot.
- Parboiled rice: I normally use white parboiled rice for this recipe because it holds up well as everything cooks together.
- Meat: Pigtail is commonly used in split peas and rice and is what my family traditionally uses. I use smoked bones instead of pigtail in my recipes, but you can also leave the meat out.
Please see the recipe card for the full ingredients list and quantities.
How to make the recipe
- Rinse the split peas under cold water and remove any debris. You can also soak the peas overnight, which can help reduce the cooking time, but they will still need to be cooked until tender before adding the rice.
- Add the rinsed split peas to a pot of boiling water over medium heat. Add the smoked bones, garlic, onion, pimento peppers, and celery. Cook for 25 to 30 minutes, or until the split peas are tender.
- Once the split peas are tender, add the washed rice, carrots, all-purpose seasoning, and water. The liquid should be just about level with the rice. Stir everything together well.
- Cover the pot and cook over low heat for 25 to 30 minutes, or until the rice is fully cooked.
- Check the pot periodically to make sure the rice isn’t sticking or burning. If it starts to look too dry before the rice is cooked, add a little more water as needed.
- Once cooked, season to taste with salt and black pepper.
Additions & Substitutions
- Coconut milk: Replace some of the water with coconut milk when you add the rice for a creamier split peas and rice.
- Scotch bonnet pepper: Add a whole Scotch bonnet pepper while the split peas and rice cooks for the flavor without as much heat. Keep the pepper whole and be careful not to burst it while cooking.
- Chadon beni (culantro): Add some finely chopped chadon beni for extra flavor. If you’re unfamiliar with it, learn more in my guide to chadon beni. If you can’t find it, cilantro is the closest substitute.
Cooking tips
- For a firmer split peas and rice, use a little less liquid. If you prefer it softer and creamier, add a little more as it cooks.
- Sometimes I add a little tomato paste to the split peas and rice for extra flavor and richness.
What to serve with split peas and rice
You can enjoy split peas and rice on its own, but I love pairing it with a saucy main dish. The gravy from curry stew chicken or stewed oxtails goes especially well with it. For a seafood option, try seafood creole or curry fish.
Storage
Store leftover split peas and rice in an airtight container in the refrigerator within two hours of cooking.
Store leftovers in the refrigerator for 3 to 4 days. You can also freeze split peas and rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating, add a splash of water to loosen the rice and heat it on the stove or in the microwave until heated through.
More Caribbean rice recipes
Frequently Asked Questions
Chadon beni, also called culantro, is an herb commonly used in Trinidad and Tobago and throughout the Caribbean. It has a strong flavor similar to cilantro and is often used in seasonings, sauces, and cooked dishes.
Split peas are dried field peas that have been split in half. Unlike fresh peas, they’re shelf-stable and need to be cooked until tender before eating.
Yellow split peas are what I normally use for split peas and rice, but you can use green split peas if that’s what you have. The flavor and color of the finished dish will be slightly different.
Recipe
Split Peas and Rice
Ingredients
Method
- Rinse the split peas, then soak them in water for at least 45 minutes. For a longer soak, you can leave them overnight.
- Add the drained split peas, onion, garlic, smoked bones or pigtail (if using), pimento peppers, pumpkin, and 2 cups of water to a heavy-bottomed pot over medium-high heat.
- Cook until the split peas are tender and can be easily crushed.
- Add the washed rice, carrots, and remaining 2 cups of water. See Note 2.
- Add the salt and all-purpose seasoning.
- Reduce the heat to low, cover, and cook until the rice is tender.
- Taste and adjust the salt and all-purpose seasoning as needed.
Nutrition
Notes
- Note 1: If using pigtail, boil it first to remove the excess salt. Drain, cut into smaller pieces, and use as directed in the recipe.
- Note 2: By the time the split peas are tender, there should only be a small amount of water left in the pot. If you still have a good amount of liquid, use less of the remaining 2 cups of water when adding the rice. For softer, wetter split peas and rice, you can add more of the water.
Recipe Printed From ThisBagoGirl.com
Sooo good. This came out perfectly.
I just made this without meat and it was delicious! I’ve always wanted to try a split peas cook-up & will be adding this to my rotation. Thank you so much!
Yesss!! Glad to hear!!