Pigeon Peas And Rice
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!
Get the Recipe CARIBBEAN PIGEON PEAS AND RICE
- 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.