There’s certainly a million and one cook rice. I’m sure I’ve made my way through half of those ways at this point because rice is one of my favorite dishes. I love fried rice, cook up rice, yellow rice, coconut rice – and the list goes on. I’ve shared many rice recipes over the years of blogging but oddly haven’t shared a recipe for Pigeon Peas and Rice. I think it may be because I don’t cook it often so it has never crossed my mind until recently.
We made a quick trick to Florida a few weeks back and ate pigeon peas, also known as gungo peas, and rice every day that we were there. Surprisingly I didn’t grow tired of it and neither did my children and it remind me of how much I loved pigeon peas when I was grown up. Now that I’m back at home, it has been in heavy rotation around here and no one is complaining which is always a plus.
Pigeon peas and rice is similar to the more well known Rice and Peas. Pigeon peas and rice are simmered in a coconut broth seasoned with thyme, garlic, onion and peppers. It’s a fairly simple recipe and goes well with stews such as jerk stewed chicken, fish stew or oxtail. These Baked Pork Chops pictured above goes well with it as well. Enjoy!