Pigeon Peas and Rice
Infused with the vibrant flavors of the Caribbean, this Pigeon Peas and Rice recipe is a fragrant and satisfying dish that pairs perfectly with your favorite entrees or stands strong as a hearty main course. Long-grain white rice is simmered with creamy coconut milk, tender pigeon peas, and a medley of aromatic ingredients like garlic, onion, scallions, and green bell pepper, creating a symphony of savory delights. A hint of dried thyme and a bold touch of all-purpose seasoning elevate the flavor, while the optional addition of a whole scotch bonnet pepper provides gentle heat for those who crave a kick. Ready in just under an hour, this one-pot wonder not only delivers on taste but also simplicity, making it an ideal recipe for weeknight meals or festive gatherings. Serve this classic Caribbean rice dish warm and enjoy its irresistible tropical essence. Keywords: Caribbean rice, pigeon peas, coconut milk, one-pot recipe, easy weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 cup canned pigeon peas (drained and rinsed)
- 1 cup coconut milk
- 1 cup water
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 medium green bell pepper (diced)
- 2 stalks scallions (thinly sliced)
- 2 tablespoons vegetable oil
- 1 teaspoon thyme (dried)
- 1 teaspoon all-purpose seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pepper scotch bonnet pepper (optional, whole)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, garlic, green bell pepper, and scallions. Sauté for 3-4 minutes until softened and fragrant.
Stir in the thyme, all-purpose seasoning, salt, and black pepper. Allow the spices to cook for 1 minute.
Add the drained pigeon peas to the pot and stir to combine with the aromatics.
Pour in the coconut milk and water. Mix well to incorporate the flavors.
If using, carefully add the scotch bonnet pepper whole to the pot. Avoid puncturing it to keep the dish mildly spicy; remove it later before serving.
Bring the mixture to a gentle boil, then stir in the rinsed rice.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is tender and all the liquid is absorbed.
Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork and serve warm. Enjoy!
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1415 mg | 30% | |
*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.
