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–+ servings

Pigeon Peas and Rice

Sue Lau
3 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Caribbean, Jamaican
Servings 10
Calories 144 kcal

Ingredients
  

  • 1-1/2 cups uncooked long grain white rice
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 15 ounce can green pigeon peas (rinsed and drained)
  • 2 tablespoons coconut oil
  • 1/2 cup diced green bell pepper or poblano pepper
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger root
  • 2 teaspoons minced seedless habanero pepper (for medium heat)
  • 2 tablespoons butter or ghee
  • 1 cup chopped scallions
  • 1 tablespoon chopped fresh cilantro

Instructions
 

  • Rinse rice in a sieve until the water runs clear and drain.
  • Place rice in a saucepan with water, salt, turmeric, ground cumin and stir. If you use a rice cooker, defer to the water amount for your appliance.
  • If using rice cooker, run according to your appliance.
  • If cooking stovetop, bring to a boil; reduce heat to low, cover tightly and simmer twenty minutes.
  • In both cases, take a clean tea towel and place it between the lid and the pot, making sure your pot is off the heat so you don't burn your house down. Let sit ten minutes to allow the towel to absorb steam, then fluff rice with a fork.
  • Heat the coconut oil in a skillet and add the onion, diced peppers, garlic, ginger, and habanero, cooking until the onion is soft.
  • Add the butter, scallions, cilantro and drained peas, cooking a minute or two more so the scallion isn't totally crunchy.
  • Stir the rice into the veggies; I use a large mixing bowl so I don't make a mess.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 144kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 146mgPotassium: 257mgFiber: 4gSugar: 1gVitamin A: 214IUVitamin C: 11mgCalcium: 39mgIron: 1mg
Keyword Rice and Peas
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