Pigeon Pea Rice

Name: Pigeon Pea Rice
Yield: Serves 6
Ingredients: Bouquet garni (see and Island Tip) made with a few sprigs each of thyme and marjoram, and 2 green onions; 2½ cups (480 ml) water; 1 cup (210 g) white short-grain rice, rinsed; 1 Scotch bonnet or habanero pepper; Pinch of mild paprika; Pinch of black pepper; ½ onion, sliced into crescents; 1 cup (170 g) fresh, frozen, or canned pigeon peas; 2 garlic cloves, sliced; 1½ teaspoons Bajan Seasoning; ½ to 1 teaspoon pink or sea salt; 2 garlic cloves, pressed; 1 teaspoon adobo seasoning; 1 teaspoon onion powder; Chopped green onions, optional; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Many people associate Caribbean food with rice and peas, and they are right. This classic Caribbean rice dish is made with a variety of peas or beans and served as a side dish. On many islands, people tend to use pigeon peas, also known as gungo peas. Note that dried and canned pigeon peas have slightly different flavors.

Ingredients

2 tablespoons olive oil
½ onion, sliced into crescents
1 cup (

Side dish
Gluten-free
Caribbean
Vegan

Method

Heat the oil in a saucepan over medium heat. Add the onion, peas, sliced garlic, Bajan Seasoning, and bouquet garni and sauté for about 5 minutes, until the onions are tender. (This process is called “doving the peas.”) Add the paprika and black pepper, then stir in the water, rice, Scotch bonnet, adobo seasoning, onion powder, and salt. Lower the heat, cover, and simmer fo