Go Back
–+ servings

Pigeon Peas and Rice

No ratings yet
A classic Caribbean dish of fluffy rice simmered with nutty pigeon peas, fresh herbs, and seasoning. Each island has its own twist—sometimes with coconut milk, sometimes with sofrito. This version keeps it simple and full of flavor. Perfect as a side for stews or curries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: Caribbean
Calories: 386
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 teaspoon crushed garlic
  • 1/2 cup chopped onion
  • 16 oz pigeon peas dry or canned (see notes)
  • 2 cups parboiled rice
  • 2 sprigs thyme
  • 1/2 cup coconut milk
  • 2 1/2 cups water
  • 1-2 teaspoons salt
  • 2 tablespoons coconut oil

Method
 

  1. Heat oil then add garlic, onions and saute for 4 minutes.
  2. Then add thyme and rice to pot and saute for another 3 minutes.
  3. Add the peas and combine.
  4. Add water, milk, pepper and salt and stir.
  5. Bring to a boil, then lower the heat and cover the pot and simmer until the liquid is reduced and rice is tender.
  6. Add salt and adjust to taste.
  7. Add coconut oil and mix in.

Nutrition

Calories: 386kcal

Notes

If you want to use salted pork, soak it overnight in water.
If using dried pigeon peas: Soak the peas overnight, then boil the pork and the peas in 4 cups of water until tender.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe