Caribbean Peas and Rice


  • 1 cup pigeon peas, cooked or canned
  • 2 tbs vegetable oil
  • 1 medium onion, minced
  • 1-2 fresh hot red peppers, seeded and chopped
  • 2 cups coconut milk
  • 1 tbs fresh thyme, chopped
  • 2 cups cooked rice
  • Kosher salt and black pepper to taste
  • Drain and rinse the beans. Set aside. 
  • Heat the oil in a large sauce pan and saute the onion until golden.
  • Add  the hot pepper, coconut milk, thyme, salt, pepper and rice.
  • Make up the quantity of liquid to about 2 and 1/2 cups with cold water if necessary. The rice should be covered by 1 inch of liquid.
  • Bring rice to a boil, then reduce heat to low, and cook until rice is tender and all liquid has been absorbed.
  • Add the rice to a large bowl, then add the pigeon peas and combine well.

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