Sides
Rice and Pigeon Peas
Ingredients
- - 300 g (1 1/2 cups) long-grain rice, rinsed
- - 400 g (14 oz) canned pigeon peas, drained and rinsed (or 200 g/1 cup dried, soaked and cooked)
- - 1 tbsp vegetable oil
- - 1/2 onion, finely diced
- - 2 cloves garlic, minced
- - 400 ml (14 oz) coconut milk
- - 200 ml (3/4 cup plus 1 tbsp) water
- - 2 sprigs fresh thyme
- - 1 scotch bonnet pepper, whole and pierced
- - Salt and black pepper, to taste
Method
- Heat the oil in a saucepan over medium heat and sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the pigeon peas and stir to combine, cooking for 1-2 minutes.
- Pour in the coconut milk and water, then add the thyme and whole scotch bonnet. Bring to a boil.
- Stir in the rinsed rice, season with salt and pepper, and return to a boil.
- Reduce the heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Remove from heat, discard the scotch bonnet and thyme stems, and let stand covered for 5 minutes. Fluff with a fork before serving.
Introduction: Rice and pigeon peas is the quintessential Caribbean side dish, and Anguilla’s version is no exception — a fragrant, coconut-infused rice studded with tender pigeon peas, served alongside almost every savoury main on the island, from stewed saltfish to grilled crayfish.
Cultural Background: Rice and pigeon peas is the quintessential Caribbean side dish, and Anguilla’s version is no exception — a fragrant, coconut-infused rice studded with tender pigeon peas, served alongside almost every savoury main on the island, from stewed saltfish to grilled crayfish.
Tips: Keeping the scotch bonnet whole allows the peppery aroma to infuse the rice without making it overly spicy. Resist lifting the lid while the rice simmers, as this releases steam needed for even cooking.
Variations: Substitute pigeon peas with kidney beans or black-eyed peas for a similar side dish. Add a small piece of pumpkin for extra colour and sweetness.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat in a covered saucepan over low heat with a splash of water for 5-6 minutes, or microwave covered for 2-3 minutes, stirring halfway.
Nutrition: Calories: 320 kcal | Protein: 7 g | Carbohydrates: 44 g | Fat: 13 g | Fibre: 5 g | Sodium: 190 mg
FAQs:
Q: Can I use dried pigeon peas instead of canned? A: Yes — soak overnight, then boil for about 40-45 minutes until tender before adding to the recipe in place of canned peas. Q: Why is my rice mushy? A: Too much liquid or a lifted lid during cooking are the most common causes; measure liquid carefully and keep the pot covered throughout.
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