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Pigeon Peas and Rice

Pigeon Peas and Rice

Pigeon peas and rice is a comforting dish found in many cultures around the world, particularly the Caribbean and Latin America.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Servings 4
Calories 300 kcal

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.