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Pigeon Peas and Rice
A flavorful and aromatic rice dish cooked with pigeon peas, coconut milk, and a blend of Caribbean spices. This comforting side dish is a staple in Saint Lucian cuisine and pairs well with various stews and main courses.
ð§ ææ
- 1 tsp Butter
- 2 tsp Garlic(crushed)
- 0.5 tsp Ginger(crushed)
- 15 oz can Pigeon peas(undrained, or 1 1/3 cups)
- 2.5 cups Water
- 1 stalk Scallion(chopped)
- 5 sprigs Thyme
- 10 whole Pimento berries
- 1 tbsp Chicken bouillon powder
- 2 cups Long grain white rice(washed)
- 1 cup Coconut milk
- 1 whole Scotch bonnet pepper
- 0.5 tsp Salt(to taste)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot over medium heat. Sauté crushed garlic and ginger for 1-2 minutes until fragrant.
- 2
Add the pigeon peas (with their liquid), chopped scallion, thyme sprigs, pimento berries, and chicken bouillon powder. Stir well.
- 3
Pour in the water and add the whole Scotch bonnet pepper. Bring to a boil, then reduce heat to a simmer for 5 minutes.
- 4
Stir in the coconut milk and simmer for an additional 2-3 minutes.
- 5
Add the washed rice and salt. Stir to combine, then bring the pot back to a boil.
- 6
Reduce heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
- 7
Once cooked, turn off the heat and let the rice stand, covered, for an additional 10 minutes. Remove the Scotch bonnet pepper before fluffing with a fork and serving.
ð¡ ããã®ã³ã
- âRinse the rice thoroughly until the water runs clear for best results.
- âHandle the pigeon peas gently to keep them whole.
- âAdjust salt to taste, considering the saltiness of the bouillon.
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- Some recipes use dried pigeon peas, which require soaking and longer cooking time.
- Other spices like allspice or a pinch of nutmeg can be added.