This classic Caribbean style rice and pigeon pea recipe is so simple and satisfying, it’ll easily become one of your favorites. The rice collects flavor from the coconut milk, thyme, and allspice. The pigeon peas are soft and delicious by the end of the recipe. It’s really just a perfect combo.
This recipe uses pigeon peas, and I always choose to use dry beans over canned beans. “Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian. For that reason I choose to steer far far away from canned foods.
In this recipe I used 1/4 cup of dried pigeon peas and put in a bowl with water for 8 hours. I returned to 1/2 cup of soaked pigeon peas and yellowish water.
After you are done cooking your peas, however much liquid you have left depends on how long you soaked your peas. If after you put your rice in the pot there is not enough liquid to just cover the rice, then add however much water is necessary.
Traditionally, this recipe calls for a scotch bonnet pepper but since I cannot find one where I am located I used a piece of a red chili pepper. I have also used a jalapeno before in this recipe and it works well too.
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Rice And Pigeon Peas Caribbean Style
Classic Caribbean style rice and pigeon peas.The rice collects flavor from the coconut milk, thyme, and allspice, and the pigeon peas are soft and delicious by the end of the recipe.
- 2 tablespoons vegetable oil
- ½ onion
- 1 piece ginger
- 2 cloves garlic
- ⅓ chili pepper
- 1 teaspoon thyme
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 can coconut milk
- ½ cup water
- ½ cup soaked pigeon peas
- 1½ cups parboiled rice
- Chop onion, garlic, and ginger.
- Add oil to a pot at low heat.
- Add onion, garlic, and ginger and cook on low heat for a few minutes.
- Add thyme, black pepper, and allspice and cook together for a few minutes until fragrant.
- Add pigeon peas, coconut milk, water, and salt and bring to a boil then allow to cook on low heat while covered for about an hour.
- After an hour, check the beans for tenderness, and if they’re soft add washed rice and stir. At this point you can taste for any further seasonings.
- Cover with a lid and allow to simmer for 25 minutes, then allow to sit off the stove for another 15 minutes.
- Once cooled, use a fork to fluff up the rice and serve.