Introduction
Have you ever wondered how to make pigeon peas and rice? This delicious and vibrant dish is a staple in many cultures around the world, particularly the Caribbean and Latin America. The tiny pigeon peas, also known as gungo peas or gandules, burst with protein and pair perfectly with fluffy rice. While seemingly simple, there are a few tricks to perfecting this comforting dish. So, grab your favorite pot and follow along as we explore how to make pigeon peas and rice bursting with flavor!
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 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)
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 how to make 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 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 reheats 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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