Dinnertime blues got you down? Wish you could whip up something delicious without breaking a sweat? Then pigeon peas and rice are your new best friend! This colorful dish is a cornerstone of Caribbean and Latin American cuisine, featuring tiny powerhouses called pigeon peas (also known as gungo peas or gandules). Packed with protein, they pair perfectly with fluffy rice for a meal that’s both satisfying and easy on the wallet.
The beauty of pigeon peas and rice? It’s approachable for everyone. New to cooking? No problem! This recipe is a breeze, requiring just a handful of ingredients and minimal effort. But don’t be fooled by its simplicity. With a few clever tricks, you can take this basic dish from good to great, bursting with flavor that’ll tantalize your taste buds.
Ready to explore the delicious world of pigeon peas and rice? Let’s get cooking and show you how to create this satisfying and flavorful dish in your own kitchen!
Table of Contents
Ingredients
- 1 cup dried pigeon peas or 1 (15 oz can, drained and rinsed)
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 15 oz can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 ½ cups long-grain white rice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh cilantro for garnish (optional)
Pigeon Peas and Rice
Ingredients
- 1 cup dried pigeon peas or 1 (15 oz can, drained and rinsed)
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 15 oz can diced tomatoes, undrained
- 1 cups vegetable broth
- 1 ½ cups long-grain white rice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the peas: If using dried peas, rinse them thoroughly and soak them in water for at least 4 hours, or overnight. Drain and rinse again before using. Canned peas can be used for convenience, just skip this step.
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the flavor builders: Add the fresh thyme sprigs, diced tomatoes with their juices, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a simmer.
- Incorporate the rice and peas: Add the rinsed rice and drained pigeon peas to the pot. Stir gently to combine. Bring the pot back to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until the rice is fluffy and the peas are tender.
- Fluff and serve: Remove the pot from the heat and let it sit for 5 minutes, covered. This allows the rice to steam and absorb any remaining liquid. Fluff the rice with a fork and discard the thyme sprigs. Garnish with chopped fresh cilantro, if desired.
Instruction
- Prepare the peas: If using dried peas, rinse them thoroughly and soak them in water for at least 4 hours, or overnight. Drain and rinse again before using. Canned peas can be used for convenience, just skip this step.
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the flavor builders: Add the fresh thyme sprigs, diced tomatoes with their juices, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a simmer.
- Incorporate the rice and peas: Add the rinsed rice and drained pigeon peas to the pot. Stir gently to combine. Bring the pot back to a simmer, then reduce heat to low, cover, and cook for 18-20 minutes, or until the rice is fluffy and the peas are tender
Fluff and serve: Remove the pot from the heat and let it sit for 5 minutes, covered. This allows the rice to steam and absorb any remaining liquid. Fluff the rice with a fork and discard the thyme sprigs. Garnish with chopped fresh cilantro, if desired.
Nutrition Table
| Nutrient | Amount | % Daily Value (DV)* |
| Calories | 300 | 15% |
| Total Fat | 5g | 7% |
Quick Tips for Pigeon Peas and Rice
- Soak those peas! (dried peas) Short on time? Even 30 minutes helps.
- Sauté magic: Don’t skip this step for extra flavor.
- Spice it up (or not): Add heat with peppers or hot sauce, or keep it classic.
- Broth matters: Vegetable for classic, chicken for a richer flavor.
- Rinse for fluffy rice: No mushy messes here!
- Veggie boost: Add bell peppers, spinach, or leftover roasted veggies.
- Leftover love: Reheats great for meal prep!
Pigeon Peas and Rice FAQs: Your Quick Guide
Q: Do I have to soak the pigeon peas?
- A: Not if you’re using canned peas! But soaking dried peas for at least 4 hours (or overnight) softens them and improves digestion.
Q: How can I make my pigeon peas and rice spicier?
- A: Add a chopped scotch bonnet pepper or a few dashes of hot sauce for some heat!
Q: What’s the best broth to use?
- A: Vegetable broth is classic, but chicken broth adds a richer flavor. Feeling fancy? Use homemade stock!
Q: My rice keeps turning out mushy. What am I doing wrong?
- A: Rinsing your rice before cooking removes excess starch, preventing a mushy mess.
Q: Can I add other vegetables?
- A: Absolutely! Bell peppers, spinach, or leftover roasted veggies are all great options.
Q: Are leftovers okay?
- A: You bet! Pigeon peas and rice reheat beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
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