Jamaican Pigeon Peas and Rice
Jamaican pigeon peas and rice – Plump pigeon peas, sweet corn and traditional Jamaican spices simmered in creamy coconut milk. Simple and delicious!
Yes, it’s coconut milk. What if it didn’t?I have a full pantry, so I made this with Jamaican rice and pigeon peas. Jamaican curry shrimp. Hmmm! It is so delicious that you can eat it with or without meat. Perfect for adding spice to your usual rice or beans.
And you know I had to take out the smoked paprika! Another must-have in my pantry. It might be overkill, to be honest, but it adds a little smoky flavor and color and is irresistible. Not traditional at all. If my grandmother were alive, she would probably disown me for this. Rest in peace!
What are pigeon peas?
The round, pretty pigeon pea, also known as gango pea or gandur, is a staple in African, Latin, and Caribbean cuisine. They are sold canned, dried, or fresh, depending on where you live and where you live.
Most people refer to green pigeon peas as immature, but mature ones are dark brown and more fleshy. adzuki beans. And they can be used interchangeably.
- scotch bonnet – This intense chili pepper is a Caribbean staple, often used as a spice in hot sauces and seasonings. It has a sweet, tropical taste, but be warned, it’s 40 times hotter than your average jalapeno pepper.
- seasoning – Onions (regular and green), bell peppers, thyme, garlic and smoked paprika add a bold flavor that keeps the food from getting satiated. 😉
- basmati rice – The unique nut flavor and fragrant aroma are irresistible. But you can use what you have.
- corn – Sweet, buttery goodness pairs well with peas and beans. They are delicious fresh, but frozen or canned are also fine.
- pigeon peas – The base for this recipe has the nutty flavor of black-eyed peas (also a great substitute if you can’t find pigeon peas). However, it has become popular enough that you can easily find it in your local supermarket.
- coconut milk – An essential ingredient that adds rich creaminess and a mild coconut flavor to your dishes.
- Bouillon – Enhance flavor or substitute broth for water and broth.
How to make pigeon peas and rice
- washed rice – Rinse until water runs clear and drain.
- vegetable sauté – Heat the oil in a pan and add the onions, leeks, green peppers, garlic, smoked paprika, thyme and Scotch bonnet peppers. Fry for about 2 minutes. (photo1)
- add rice – Add rice and stir, then add pigeon peas and corn. Fry for about 1 minute. (Pictures 2-3)
- add rest – Pour in coconut milk, bouillon powder (optional), creole salt and about 2 cups of water. Then bring to a boil, reduce heat, cover, and simmer for 18 to 20 minutes, or longer as needed, until rice is cooked through. Stir the sides occasionally to prevent burns. Add more water as needed, but be careful not to use too much as the rice will be mushy. (Photo 4)
- serve – Adjust taste with salt and pepper. fun!
- If pigeon peas aren’t available, black peas, lentils, pinto beans, kidney beans, and green peas are all great substitutes.
- If you don’t have fresh scotch bonnet peppers, you can use ground chilies or hot sauce. You get the same spiciness and flavor, but you don’t have to deal with touching fresh pepper.
tips and tricks
- If you like super spicy food, you can also dice a Scotch Bonnet pepper. However, cooking them whole and removing them before eating is easier on the more sensitive minds.
- Avoid rubbing or touching your eyes when handling raw or powdered peppers, and wash your hands thoroughly with soap after use. For added safety, wear gloves when handling.
- If using dried pigeon peas, soak them in water overnight for faster cooking.
- You can double the recipe and easily serve it with curries and stews.
- If you have time, soak the peas in water overnight. If not, it doesn’t matter because it just takes a little longer to cook.
This dish is super easy to make and can be ready in minutes if you have all the ingredients. Still, this dish can be made days in advance, stored in the refrigerator, and reheated when it’s time to eat.
If using dried peas, soak them 12-24 hours in advance to speed up cooking. You can also cook the peas and rice separately and mix them together later. When you’re ready to make this dish, throw them into the pot.
If you prefer new rice, cook and freeze only the peas. When ready, defrost and add to the pan.
How to eat and store
This dish is best eaten warm from the stove. Spoon into a bowl and garnish with cilantro and green onions, if desired.
Store leftover Jamaican pigeon peas and rice in an airtight container. refrigerator for 3-5 days. or you can freezing for them 3-6 months.
Yes, I can. Add all ingredients to slow cooker, cover, and simmer over low heat, following instructions until vegetables are browned, 6 to 8 hours. (He recommends reducing the liquid by 1/4 cup.) Alternatively, you can cook in a pressure cooker for 15 to 20 minutes.
yes. If you don’t like it or don’t have it, you can use an equal amount of vegetable broth or chicken broth.
I’m not a doctor, but Expert Pigeon peas are said to be an excellent source of protein, iron, vitamins A and B-6, and calcium. So eat more pigeon peas!
what to eat with pigeon peas and rice
If you want to accompany this dish with a side dish, there are many to choose from.make with Jamaican curry shrimp, jamaican curry goatagain brown stew chicken.
Don’t worry if you don’t like curry or stew.Try it with these crispies grilled drumsticks or better to lick these fingers barbecue ribs.
More tempting Caribbean recipes to try
- One Pot Caribbean Jerk Chicken & Rice
- Caribbean rice and beans
- Jamaican callaloo and saltfish
- bacardi rum cake
Bring the Caribbean to your table with this hearty flavor. What unique twist would you make to make Jamaican pigeon peas and rice your own? Drop the line and let us know. 💥
This blog post was originally published in April 2016 and has been updated with additional tips and new photos.
Jamaican pigeon peas and rice
Plump pigeon peas, sweet corn and traditional Jamaican spices simmered in creamy coconut milk. Simple and delicious!
Preparation: Ten minutes
cooking: twenty five minutes
total: 35 minutes
Wash the rice until the water becomes clear. Drain the water.
Heat a pan with oil. Then add the onions, green onions, bell peppers, garlic, smoked paprika, thyme, and Scotch bonnet peppers and sauté for about 2 minutes.
Add the rice and stir, followed by the pigeon peas and corn. Fry for another minute.
Pour coconut milk, bouillon powder, and Creole spices with about 2 cups of water, bring to a boil, reduce heat, cover, and simmer until rice is cooked through, about 18 minutes. Stir the sides occasionally to prevent burns. Add water as needed.
Adjust with salt and pepper.
Tips and notes:
- You can use any type of beans in this recipe, but if you’re having trouble getting red beans, just add them. You will often find pigeon peas frozen in Latin markets. canned or dried. Some major supermarkets carry them now, probably your local Walmart.
- Please note that nutritional information is approximate and may vary significantly depending on products used in recipes.
Nutrition Facts Table:
Provided by: 240g| calorie: 376kcal (19%)| carbohydrates: 58g (19%)| protein: 7g (14%)| obesity: 11g (17%)| saturated fat: Fourg (twenty five%)| sodium: 712mg (31%)| potassium: 391mg (11%)| fiber: Fiveg (twenty one%)| sugar: 3g (3%)| Vitamin A: 885IU (18%)| Vitamin C: 28.2mg (34%)| calcium: 42mg (Four%)| iron: 1.4mg (8%)