Caribbean Peas and Rice

Caribbean Peas and Rice


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.




10 min


10 min


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