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!



  • 1 tsp oil
  • ½ onion, chopped
  • 5 sprigs thyme
  • 2 tsp crushed garlic
  • 2 cups long grained white rice
  • 1 tsp black pepper
  • 1 cup coconut milk
  • 2 ½ cups water
  • 1-15 oz can pigeon peas or 1 1/3 cup
  • ½ tsp salt
  • 1 scallion


  • Place oil in a large pot over high heat. When oil is hot add onion and sauté until softened then add thyme and garlic and cook for 30 seconds.
  • Add rice, black pepper, coconut milk, water, pigeon peas, salt and scallion and stir.
  • Bring to a boil and stir. Lower heat to a simmer and add cover pot.
  • Cook for 20-25 minutes, until the rice is tender and all the liquid has been absorbed.
Author: Jehan Powell