Pigeon Peas and Rice

  • 20 mins
  • 10 ingredients
100%
  • Servings 6 (1 cup)
  • Prep 10 min
  • Cook 10-15 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 3 cups cooked white rice
  • 1 tbs olive oil
  • 1/4 cup sofrito (onion, green pepper, cilantro, celery)
  • 1 (10 oz) can tomato sauce
  • 1 tbs tomato paste
  • 2 1/2 cups water
  • 1 (15 oz ) can pigeon peas, drained and rinsed
  • kosher salt and black pepper to taste
  • 1/2 habanero pepper, seeded and chopped, optional
  • 2-3 tbs fresh parsley chopped

This is a classic Caribbean recipe.

  • Heat oil in a pot over medium high heat. Once the pan is hot add the sofrito and rice and stir to combine.
  • Add the tomato sauce and tomato paste and mix well.
  • Pour in the water, peas and season with salt and pepper.
  • Bring to a boil, then reduce the heat to low.
  • Simmer covered for 5-10 minutes.
  • Stir in parsley before serving.
  • If you like it spicy add a little hot pepper to the sofrito before cooking.

Print Recipe

No Comments

Leave a reply