Pigeon Peas And Rice
- 10m Prep Time
- 50m Cook Time
- 1h 0mReady In
A traditional Jamaican side dish made with pigeon peas, coconut milk, and rice, seasoned with thyme and allspice. Perfect alongside oxtails or other Caribbean dishes.
Ingredients
- 1 can coconut milk
- 591 ml low-sodium vegetable broth
- 1 can pigeon peas rinsed and drained
- 1 small onion diced
- 1 large jalapeño seeded, diced
- 9.86 ml minced garlic
- 2 sprig fresh thyme
- 4.93 ml seasoning salt
- 1.23 ml ground allspice
- 710 ml long-grain white rice rinsed and drained
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 87.8 mg
- Iron: 6.11 mg
- Magnesium: 102 mg
- Phosphorus: 272 mg
- Potassium: 742 mg
- Zinc: 2.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can coconut milk
- 591 ml low-sodium vegetable broth
- 9.86 ml minced garlic
- 2 sprig fresh thyme
- 4.93 ml seasoning salt
- 1.23 ml ground allspice
Prepare
- 1 can pigeon peas, rinsed and drained
- Dice 1 small onion
- 1 large jalapeño, seeded, diced
- 710 ml long-grain white rice, rinsed and drained
Let's Cook
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Step 1.
In a large pot, pour in 1 (13.5-ounce) can of coconut milk and 2½ cups of low-sodium vegetable broth. Add 1 (15-ounce) can of pigeon peas (rinsed and drained), 1 small diced onion, 1 large diced jalapeño (seeded if you prefer less heat), 2 teaspoons of minced garlic, 2 sprigs of fresh thyme, 1 teaspoon of seasoning salt, and ¼ teaspoon of ground allspice. Bring to a boil over medium-high heat, stirring occasionally, and cook for 5 minutes.
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Step 2.
Add 3 cups of long-grain white rice (rinsed and drained) to the pot and stir to combine. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 40 to 45 minutes, or until the rice is tender and has absorbed the liquid. Do not lift the lid during cooking.
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Step 3.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Then remove the lid, discard the thyme sprigs, and fluff the rice and peas with a fork. Serve warm.