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CARIBBEAN PIGEON PEAS AND RICE

Print Recipe
Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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.