Go Back
–+ servings
Split20Peas20and20Rice20Recipe

Split Peas and Rice

Caribbean split peas and rice cookup is a hearty and nutritious dish that combines tender split peas with perfectly cooked rice, and seasoned with traditional spices for a comforting meal.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Resting time 45 minutes
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Caribbean
Calories: 591
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup yellow split peas
  • 3 pimento peppers chopped
  • 1/2 cup shredded carrot approximately 1.5 oz
  • 1 cup cubed pumpkin
  • 1/2 cup onion chopped.
  • 1/4 cup chopped celery
  • 4 cloves garlic finely chopped
  • 2 scallions finely chopped
  • 1 1/2 cups parboiled rice
  • 1/4 teaspoon all-purpose seasoning
  • 1/4 teaspoon salt
  • 8 oz smoked bones or pigtail See note 1 for preparing pigtails
  • 2 cups water

Method
 

  1. Rinse out split peas and put them in water for at least one hour or more. Overnight is best.
  2. On medium-high heat, in a heavy-bottomed pot place the drained split peas, onions, garlic, smoked bones (if using), pumpkin, and 3 cups of water.
  3. Boil until the peas are soft to crush.
  4. Add in washed rice, along with 2 cups of water and carrots. (See note 2)
  5. Add salt and all-purpose seasoning.
  6. Lower the heat to low and cook until the rice is tender.
  7. Taste for salt and adjust if needed.

Nutrition

Calories: 591kcal

Notes

Note 1: If using pigtails, boil the pigtails till the salt has been removed, cut the tails into smaller pieces, and use.
Note 2: By the time my split peas were tender, there was little amount of water in the pot. If your peas get tender and there is a decent amount of water, add less water when adding in the rice. If you want a "wetter" dish, add all the water and then let the rice steam.

Tried this recipe?

Let us know how it was!