Island Peas and Rice
Infused with bold Caribbean flavors, Island Peas and Rice is a vibrant one-pot dish that effortlessly combines hearty pigeon peas, fluffy long-grain white rice, and creamy coconut milk. This comforting side or standalone meal is elevated with fresh thyme, aromatic garlic, and a subtle kick from an optional Scotch bonnet pepper. Perfectly seasoned with all-purpose spices and herbs, it delivers a taste of the tropics in every bite. Whether served alongside grilled meats or enjoyed on its own, this recipe is an easy and satisfying way to bring island-inspired cuisine to your table. Plus, with just 15 minutes of prep and plenty of soul-warming ingredients, it’s as convenient as it is flavorful!
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Recipe Information
Ingredients
- 1.5 cups pigeon peas (canned or cooked from dried)
- 2 cups long-grain white rice
- 1 cup coconut milk
- 2 cups water or chicken stock
- 1 medium yellow onion, diced
- 2 stalks scallions, finely chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 teaspoon all-purpose seasoning or seasoned salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons butter or cooking oil
- 1 piece scotch bonnet pepper (whole, optional for heat)
Instructions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Drain and set aside.
In a large pot or deep skillet, heat the butter or cooking oil over medium heat.
Add the diced onion and scallions, and sauté for 3-4 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the pigeon peas, fresh thyme, all-purpose seasoning, and ground black pepper. Stir to combine and cook for 2 minutes to allow the flavors to marry.
Pour in the coconut milk and water or chicken stock, stirring well to combine.
Gently place the whole scotch bonnet pepper into the pot (do not pierce it unless you want more heat) and bring the mixture to a boil.
Add the rinsed rice to the pot and stir it in briefly to distribute evenly. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 20 minutes.
After 20 minutes, check if the liquid has been absorbed and the rice is tender. If needed, add a splash of water and cook for an additional 5 minutes.
Once cooked, remove the scotch bonnet pepper and thyme sprigs. Fluff the rice with a fork and serve warm, garnished with additional chopped scallions if desired.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
