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Sarina’s Pigeon Peas and Rice (recipe)

5 February 2009 5,678 views 10 Comments

This dish of pigeon peas and rice was the perfect accompaniment to the Crispy Lemon Chicken that I made earlier this year. The rice and peas are cooked together in a rich combination of fresh thyme and coconut milk with wedges of tomatoes and (if desired) a scotch bonnet pepper. The final result is quite similar to the scent and flavour of Jamaican peas and rice, a sentimental fave of mine, and should be a little less daunting in execution especially for new cooks.


Sarina’s Pigeon Peas and Rice

INGREDIENTS:
2 cups rice
salt to taste
1 tablespoon margarine
2 cups pigeon peas
1 large tomato
4 cups coconut milk
4 stalks dried spanish thyme

METHOD:
1. Boil peas with thyme for 20 minutes in the coconut milk
2. Sprinkle in rice and crushed tomato
3. Add butter
4. Cover saucepan and boil over moderate heat at first, then allow to steam over low heat until all the water is absorbed and the grains are soft

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10 Comments »

  • Ant said:

    Sarina,

    This looks great and I love Pigeon Peas.
    I am sure other peas can be substituted.

    Your pictures are amazing!

    Ant
    VA, USA

    ps…love the new layout and background.
    KEEP UP THE GREAT WORK!

    # 5 February 2009 at 1:53 pm | link
  • Sarina (author) said:

    Thanks Ant :) Yes you can use lentils and/or red kidney beans with great effect :) I’m sure other beans would be awesome as well.

    # 5 February 2009 at 5:21 pm | link
  • Chataigne said:

    Is raining here – bwoy dat look good, Sarina!

    # 5 February 2009 at 8:43 pm | link
  • pam said:

    I’m ashamed to admit that I don’t know what a pigeon pea is!

    pam’s last blog post..Red-Curry Roasted Salmon with Green Beans, Red Bell Pepper, Mint, and Basil

    # 6 February 2009 at 10:56 pm | link
  • Sarina (author) said:

    Hey Pam :) here’s Wikipedia’s entry on them :) http://en.wikipedia.org/wiki/Pigeon_pea maybe you know it by one of its other names, they are really yummy! :)

    # 6 February 2009 at 11:47 pm | link
  • jo said:

    That is an excellent photo. It looks very professional.

    # 28 September 2009 at 12:46 am | link
  • Sinthia said:

    Do you use canned pigeon peas or dry pigeon peas?

    # 15 November 2009 at 1:28 pm | link
  • Sarina (author) said:

    Hi Sinthia, I usually use caned for speed but dry pigeon peas, soaked and pressure cooked are even better :)

    # 15 November 2009 at 1:59 pm | link
  • Dave Beard said:

    This looks fantastic! I had a bag of pigeon peas from Trinidad and just needed a recipe to make this dish. Lots of coconuts there too, so I wanted to replicate the Trini dish. It turned out fabulous with a little cayenne added for heat!

    # 22 November 2009 at 10:22 am | link
  • Dree said:

    Goddess of food!

    Here I was just looking for something to substitute pigeon peas for in meh Pelau, and google brings me to YOU! Great receipes here, I think I’ll try them all!

    Much love from Canada!

    # 19 January 2010 at 3:31 pm | link

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