Sarina’s Pigeon Peas and Rice (Quick & Easy Recipe)

Pigeon peas and rice is a beloved staple in Caribbean cuisine, celebrated for its comforting flavours and versatility. This dish holds a special place in my heart, reminiscent of the aromatic Jamaican peas and rice that I adore. My version simplifies the traditional approach, making it accessible for new cooks while delivering that nostalgic taste. The rice and peas are simmered together in a rich blend of fresh thyme and coconut milk, with wedges of tomatoes and, if desired, a Scotch bonnet pepper. The result is a dish that’s both fragrant and flavourful, pairing wonderfully with various mains like my Crispy Lemon Chicken.

Why You’ll Love This Pigeon Peas and Rice Recipe

• Beginner-Friendly: Straightforward steps make this dish approachable for cooks of all levels.
• Authentic Flavours: Combines traditional Caribbean ingredients for a genuine taste experience.
• Versatile Pairing: Complements a variety of main courses, enhancing any meal.
• Comfort Food: Delivers a hearty and satisfying dish perfect for any occasion.

Ingredients

To prepare this pigeon peas and rice recipe, you’ll need:

• 2 cups rice
• Salt to taste
• 1 tablespoon butter
• 2 cups pigeon peas
• 1 large tomato, crushed
• 4 cups coconut milk
• 4 stalks dried Spanish thyme

Step-by-Step Instructions

Follow these steps to create a delightful pot of pigeon peas and rice:

Step 1: Prepare the Coconut Milk and Peas

1. In a medium saucepan, combine the 4 cups of coconut milk, 2 cups of pigeon peas, and 4 stalks of dried Spanish thyme.
2. Bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat and let it simmer for 20 minutes, allowing the peas to soften and the flavours to meld.

Step 2: Add Rice and Tomato

1. After the peas have simmered, add 2 cups of rice and the crushed large tomato to the saucepan.
2. Stir gently to ensure the rice and tomato are evenly distributed.

Step 3: Incorporate Margarine and Seasoning

1. Add 1 tablespoon of butter to the mixture.
2. Season with salt to taste, stirring to combine all ingredients thoroughly.

Step 4: Cook the Rice

1. Cover the saucepan with a tight-fitting lid.
2. Allow the mixture to boil over moderate heat initially.
3. Once boiling, reduce the heat to low and let it steam until all the liquid is absorbed and the rice grains are tender.

Step 5: Fluff and Serve

1. Once the rice is cooked, remove the saucepan from heat.
2. Use a fork to gently fluff the rice, ensuring the pigeon peas are evenly distributed.
3. Serve hot as a side dish to your favourite main courses.

Tips for Perfect Pigeon Peas and Rice

• Rice Selection: Opt for long-grain rice for a fluffier texture.
• Coconut Milk: Use full-fat coconut milk for a richer flavour.
• Thyme: If Spanish thyme is unavailable, regular thyme can be used as a substitute.
• Spice Level: For added heat, consider including a whole Scotch bonnet pepper during the simmering process. Remember to remove it before serving.

Recommended Items

1. Canned Pigeon Peas – Caribbean Favourite
2. Dried Spanish Thyme – Authentic Flavour
3. Heavy-Duty Saucepan with Lid
4. Wooden Spoon Set – Heat Resistant
5. Scotch Bonnet Peppers – Dried or Pickled
6. Elegant Serving Bowls for Caribbean Dishes

Sarina’s Pigeon Peas and Rice

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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

Instructions

 

• Boil peas with thyme for 20 minutes in the coconut milk
• Sprinkle in rice and crushed tomato
• Add butter
• 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

Notes

This is an exclusive TriniGourmet original recipe. Please do not share or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated.

Serving Suggestions

This pigeon peas and rice pairs wonderfully with:

• Crispy Lemon Chicken
• Trinidad Stewed Fish
• Trinidad Stewed Chicken

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a microwave or on the stovetop, adding a splash of water or coconut milk to prevent drying out.

Nutritional Information

While exact values may vary, a serving of pigeon peas and rice usually provides:

• Calories: Approximately 350 kcal
• Protein: 10g
• Carbohydrates: 55g
• Fat: 10g
• Fibre: 5g

Frequently Asked Questions

Can I use canned pigeon peas?
Yes, canned pigeon peas can be used. Be sure to drain and rinse them before adding to the coconut milk.

Is it necessary to soak dried pigeon peas?
If using dried pigeon peas, I recommend soaking them overnight to reduce cooking time and improve texture. You’ll also want to boil them until tender before following the steps above, as the 20-minute simmer in coconut milk may not be enough on its own for dried peas.

Can I make this dish vegan?
Absolutely! Just swap the butter for a plant-based margarine or a neutral oil like coconut or sunflower oil. The rest of the ingredients are naturally vegan.

Can I freeze pigeon peas and rice?
Yes, it freezes well. Let it cool completely, then portion it into airtight containers. It’ll keep in the freezer for up to 3 months. When reheating, add a little water or coconut milk and warm it gently to bring back that original texture and flavour.

Let’s Chat!

I’d love to hear from you!

Have you tried making pigeon peas and rice before? Did this version remind you of a beloved family recipe or Caribbean holiday? Leave a comment in my Discord (head to #sweethan) and let me know how it turned out!

If you found this post helpful or inspiring, please like it, share it with your foodie friends, and consider subscribing to “The Golden Swizzle”, TriniGourmet’s newsletter, for more easy recipes and cooking tips straight from the heart of the Caribbean.

And if you’re looking for more Caribbean inspiration, be sure to also check out the Caribbean Cookbook section of my Amazon Storefront—I’ve curated my absolute favourites there.

Conclusion: Comfort, Culture, and Confidence in One Pot

There you have it—Sarina’s Pigeon Peas and Rice, a simple yet soul-satisfying recipe that delivers the rich, nostalgic flavours of Jamaican-style peas and rice with a gentle, beginner-friendly approach.

From boiling your pigeon peas in creamy coconut milk, to layering in fresh thyme and wedges of tomato, each step builds confidence and invites creativity. Whether you’re cooking for family, impressing guests, or treating yourself to a proper Caribbean meal, this dish offers versatility, tradition, and comfort—all in one pot.

We’ve walked through:

• The essential ingredients that bring depth and warmth
• A step-by-step guide that removes guesswork
• Pro-tips for new cooks to build confidence in the kitchen
• Easy variations to make it your own

If you’ve ever felt intimidated by Caribbean classics, I hope this recipe shows you that you can create something beautiful and flavourful—without needing a culinary degree or access to fancy tools.

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