Jamaican Pigeon Peas and Rice – Plump pigeon peas, sweet corn, and traditional Jamaican spices simmered in creamy coconut milk. Simply delicious!
Yes, coconut milk. What would I do without it? My pantry is overflowing…So I made this Jamaican rice and pigeon peas with Jamaican curry shrimp. Yum! They are simply delicious and can be eaten with or without meat. And it’s a great option to spice up your regular rice and beans.
And you know I had to break out my smoked paprika! Another of my pantry staple. Seriously, I probably go overboard, but the slightly smoky taste and color it adds are irresistible. Not traditional in any way. If my grandmother were alive, she would probably disinherit me for this. May she rest in peace!
What Are Pigeon Peas?
Pigeon peas—cute and round, also known as gungo peas or gandules, are a staple in African, Latin, and Caribbean cooking. Depending on your location and neighborhood, they’re sold canned, dried, or fresh.
Most people refer to green pigeon peas as immature, while the mature ones have a deep brown color and are meatier, just like red beans. And they can be used interchangeably.
Recipe Ingredients:
- Scotch Bonnet – This intense chili pepper is a staple of Caribbean cooking and often spices up hot sauces and condiments. It has a sweet and tropical taste but can be 40 times hotter than the average Jalapeno pepper, so watch out!
- Seasonings – Onion (regular and green), bell pepper, thyme, garlic, and smoked paprika provide bold flavors to make sure your food is nothing close to boring.😉
- Basmati Rice – The distinctive nutty flavor and fragrant aroma can’t be beaten. But you can use what you’ve got.
- Corn – Sweet, buttery goodness goes so well with peas and beans. Fresh is great, but frozen or canned will work too.
- Pigeon Peas – This recipe’s base has a nutty flavor, like black-eyed peas (also a good replacement if you can’t find pigeon peas). However, they’ve gained enough popularity that they’re pretty easy to find at your local supermarket.
- Coconut Milk – An essential ingredient that adds a rich creaminess and a mild coconut flavor to the dish.
- Bouillon – Intensify the flavor or use broth instead of water and bouillon.
How to Make Pigeon Peas and Rice
- Wash Rice – Rinse until water runs clear, then drain water.
- Saute Veggies – Heat oil in a saucepan and add onions, green onions, bell pepper, garlic, smoked paprika, thyme, and scotch bonnet pepper. Sauté for about 2 minutes. (Photo 1)
- Add Rice – Stir in the rice, followed by pigeon peas and corn. Sauté for about a minute. (Photos 2-3)
- Add the Rest – Pour in coconut milk, bouillon powder (optional), Creole salt, and about 2 cups of water. Then bring to a boil, lower the heat, cover with a lid, and cook until rice is done, 18-20 minutes or more as needed. Stir from the sides occasionally to prevent burns. Add more water if needed, but not too much, as the rice will become mushy. (Photo 4)
- Serve – Adjust salt and pepper to taste. Enjoy!
Recipe Variations
- If pigeon peas are unavailable, black-eyed peas, lentils, pinto beans, kidney beans, and green peas are all great substitutes.
- You can use ground hot pepper or hot sauce if you don’t have fresh scotch bonnet pepper. It will give the same heat and flavor, but you won’t have to deal with touching the fresh pepper.
Tips and Tricks
- If you love ultra-spicy food, you can dice the scotch bonnet pepper. However, cooking it whole and removing it before serving is kinder to the more sensitive souls.
- Avoid rubbing or touching your eyes when handling any hot peppers, fresh or powdered, and wash your hands thoroughly with soap after using it. For extra safety, wear gloves when handling it.
- If you are using dried pigeon peas, soak them overnight for faster cooking.
- You can easily double the recipe and serve it with curry or stew.
- Soak your peas overnight if you have time. If you don’t, no problem, because it will just take a little longer to cook.
Make-Ahead Instructions
This dish is extremely easy to make and can be thrown together in a few minutes if you have all the ingredients. Nevertheless, you can make this dish a couple of days in advance, store it in the refrigerator, and reheat it when ready to enjoy.
If you use dried peas, try to soak them 12-24 hours ahead, making them cook faster. You can also cook the peas and rice separately and mix them together later. Then throw them into the pan when ready to make this dish.
If you prefer fresh rice, cook and freeze just the peas. Then when you are ready, defrost them and add them to the saucepan.
Serving and Storage Instructions
This dish is best enjoyed hot off the stove. Spoon it into a bowl and garnish with cilantro and scallions if desired.
Store leftover Jamaican pigeon peas and rice in an airtight container in the refrigerator for 3-5 days. Or you can freeze them for 3-6 months.
FAQs
Yes, you can. Follow the instructions until you’ve sauteed your veggies, then put all the ingredients in your slow cooker, cover, and simmer on low for 6-8 hours. (You may want to reduce the liquid by ¼ cup.) Or you can cook them in your pressure cooker for 15-20 minutes.
Yes. If it isn’t your favorite or you don’t have any, you can use the same amount of vegetable or chicken broth.
I’m not a doctor, but experts say pigeon peas are an excellent source of protein, iron, vitamins A and B-6, calcium, and more. So eat more pigeon peas!
What to Serve With Pigeon Peas and Rice
If you would like to serve this dish with fixings, there is plenty to choose from. I make it with Jamaican curry shrimp, Jamaican curry goat, or brown stew chicken.
If you’re not big on curries or stew, no worries. Try it with these crispy baked drumsticks or these finger-licking good barbecue ribs.
More Tantalizing Caribbean Recipes to Try
- One-Pot Caribbean Jerk Chicken & Rice
- Caribbean Rice & Beans
- Jamaican Callaloo and Saltfish
- Bacardi Rum Cake
Conclusion
Bring the Caribbean to your dinner table with this hearty explosion of flavors. What unique twist do you add to make Jamaican pigeon peas and rice your own? Drop a line and let me know! 💥
This blog post was originally published in April 2016 and has been updated with additional tips and new photos.
Jamaican Pigeon Peas and Rice
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Ingredients
- 3 tablespoons cooking oil or more
- ½ medium onion, chopped
- 2 green onions
- ½ bell pepper (optional)
- 1 teaspoon fresh thyme
- 1 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1 whole scotch bonnet pepper
- 1 cup basmati rice
- 1 teaspoon Creole salt
- 1 cup fresh corn
- 1 cup pigeon peas
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon bouillon powder or more (optional)
- Salt and pepper to taste
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, and sauté for about 2 minutes.
- Stir in the rice, followed by pigeon peas and corn. Sauté for another minute.
- Pour in coconut milk, bouillon powder, and Creole spice with about 2 cups of water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 18 minutes. Stir occasionally from the sides to prevent burns; add more water if needed.
- Adjust for salt and pepper.
Tips & Notes:
- In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You’ll most likely find the pigeon peas at Latin markets frozen. canned, or dried. Some major supermarkets now carry them, perhaps your local Wal-Mart.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jess says
This was my first time ever making anything remotely like this and it is phenomenal! I didn’t have any of the peppers or any bouillon, so I omitted the peppers and used a packet of pork seasoning from a ramen noodle packet. I’m excited to try it again with all the ingredients!
ImmaculateBites says
Great! Thanks for the feedback.
Nicole says
Such a great recipe! I always make my grandmother’s arroz con gandules and have been looking to try something new using gandules (pigeon peas). I have to ask because I’m not familiar, but what is creole salt? Is this something I can buy or do you have a recipe? I made this without it and it was delicious but I’m sure using the creole salt would give it extra amazing flavor. Thanks for the recipe!
ImmaculateBites says
Creole salt or seasoning is not traditional . However, it is a great addition – here is a recipe for it https://www.africanbites.com/creole-seasoning/
Noreen says
Listen, I have cooked this twice and it was damn both times. I’ve cooked a lot of rice and peas in my time but this is the best, thank you!
ImmaculateBites says
Lol.. Thanks, Noreen. I looovve this recipe too :)! One of my favorites!
Laura says
Unfortunately this was a bit bland for me, but I did leave out some of the paprika, as we also had a little one eating it (so that may have been it)- I added some brown sugar and lime at the end, which helped.
Gigi says
We have a few trees with the peas starting to ripen, do I need to boil them or do anything else before putting them into the rice?
imma africanbites says
Hi. If using dried or fresh pigeon peas, you have to cook them until tender before you add them with the rice for best results.
Shayla says
Hello! Your recipe looks great! What can you substitute in place for the scotch bonnet?
ImmaculateBites says
Leave it out if that’s not your thing. If you want heat you can use cayenne pepper or any hot sauce of your liking.
Talleyman says
I used a smoked Serrano pepper (rehydrated earlier) which added a very interesting flavor. By the way, I cooked a double portion of basmati rice with saffron ahead and cooked the pigeon peas etc. by themselves and added to rice later with a little water leftover from rehydrating the Serrano.
Bill Sisson says
Excellent dish !
ImmaculateBites says
Thanks!
Nell says
I just wanted to comment to thank you for this recipe. I was a bit skeptical about the smoked paprika at first, but it took this dish up a notch! I made this last night and it was absolutely delicious. Everything I cook from your site always turns out good. More vegan recipes please!!!
imma africanbites says
Yaaay! Glad you like it, Nell! And thank you for trying out my recipes. 🙂
Jackie says
If using dried pigeon peas do you soak or cook them first or both?
ImmaculateBites says
Yes you do both, Soak and cook first.
Chris Dutton says
I was looking for a Bahamian recipe
BUT
I think I like yours Wat Better!
Thank you ✌️❤️
Chris
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Jay says
Hi,
I am excited to start making this dish! Just wanted to know what type of rice to use…regular white rice or jasmine rice. Also, how many cups.
Thank you
ImmaculateBites says
Hi Jay! It’s one cup long grain rice . I use basmati rice
Miriam says
I was looking for a great recipe for Thanksgiving dinner. I’m gonna try it, i hope it turns out well, I believe it will. I LOVE Caribbean foods. Wish me luck!
ImmaculateBites says
Wishing you all the best! You are going to nail it!
Marc Powers says
Can Uncle Ben’s rice be used? I like “firmer” rice instead of ones that tend to turn more mushy, if that makes sense to you. I did not rate the recipe since I have not tried it yet. Thank you in advance.
ImmaculateBites says
Makes sense Marc! Uncle’s Ben rice would do just fine.
Zheeeem says
Wow. Incredibly good. I substituted cow peas for pigeon peas, and it worked well. The coconut milk and smoked paprika make this dish great.
ImmaculateBites says
Hi Zheeem! It sure does . Glad you hear it worked out well for you.
Carrie says
I will say it again, this is my favorite rice and peas recipe! I love it so much , I passed the recipe on to my daughter who is away at college; she made it ,loved it and so did her roommates. I made one change and I don’t know how much it altered the taste, I left out the oil and just put all ingredients in the pan at once, brought it to a boil and then simmered til done…superb!
ImmaculateBites says
Nice! Love the fact that you still enjoyed it without oil. Must give it a try next time I make it. Thanks for taking the time to share this with us Carrie.
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