Jamaican Pigeon Peas and Rice – Coconut rice is cooked with plump pigeon peas, sweet corn, and traditional Jamaican spices in creamy coconut milk. Simply delicious!
Yes, coconut milk. What would I do without it? My pantry is overflowing…
So I made this Jamaican rice and pigeon peas to go with Jamaican curry shrimp right here. They are simply delicious and can be eaten with or without protein. And a great option in place of rice and beans.
Pigeon peas—cute and round, also known as gungo peas or gandules. They’re a staple in African, Latin, and Caribbean cooking. They are sold canned, dried, or fresh, depending on your location and neighborhood.
Most people refer to the green pigeon peas as immature while the mature ones have a deep brown color and are meatier, just like red beans. And they can be used interchangeably here.
What makes this dish have its rich brown–reddish color? If you know me by now you should be able to make a good guess.
Yes, smoked paprika! Another of my pantry staple. Seriously I put it in everything and always go overboard with it. I just love the slightly smoky taste and color contrast it adds. Not traditional in any way. If my grandmother were alive she would probably have disinherited me for this. May her soul rest in peace.
In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You would most likely find the pigeon peas at Latin markets frozen, canned or dried. Some major super markets now carry them. Check your local Wal-Mart.
You can easily double the recipe. And look no further for what to serve this with. Love it with curry or stew. Check out this Jamaican Curry Shrimp.
Enjoy!!!
Jamaican Pigeon Peas Corn and Rice
Ingredients
- 3 Tablespoons or more cooking oil
- ½ medium onion chopped
- 2 green onions
- ½ bell pepper optional
- 1- teaspoon fresh thyme
- 1- teaspoon garlic
- 1 teaspoon smoked paprika
- 1 whole scotch bonnet pepper
- 1- cup basmati rice
- 1- teaspoon creole salt
- 1- cup fresh corn
- 1- cup pigeon peas
- 1- cup coconut milk
- 2 cups water
- 1 or more teaspoon bouillon powder optional
- Salt and pepper to taste
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
- Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
- Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
- Adjust for salt and pepper.
Tips & Notes:
- In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You would most likely find the Pigeon peas at Latin markets frozen. canned or dried. Some Major Super markets now carry them. Check your local Wal-Mart.
Nutrition Information:
Cindi Jones says
This is a great recipe! Just brimming with Caribbean flavours
Imma says
Thank you for trying this and sharing your amazing experience. There are a lot more Caribbean recipes available on the blog, ho ahead and try those to have more Caribbean go to collection 🙂
stacie smalls says
This recipe sounds great. I am wondering wat changes need to be made to do this in a rice cooker. Pls advise, thank you!
Amina says
I have never tried it in a rice cooker but I don’t see why it wouldn’t work. I think canned pigeon peas would be safer. Please let me know how it goes if you decide to do it.
Sharon Mayhew says
Hello,
Great recipe, but you don’t mention what kind of bell peppers you use or what kind of bullion you used. What is creole salt ? Please advise thank you
ImmaculateBites says
Hi Sharon! Nice catch! Let me add that!
ImmaculateBites says
Hi Sharon! You can use red, green, or yellow if that’s what you have. If you don’t have bell pepper, you can use any sweet pepper. You can use the regular Creole Seasoning too, with salt level of your choice. 🙂
Lily z says
Thank you I make it with Colombian coconut rice omg amazing difference is the rice turns brown from toasting it and blooms up the coconut fkabor
Immaculate Bites says
Thank you for sharing, Lily! 🙂
Dominique says
Hello, love your recipes! Can I use Jasmine rice or will it be too soft? Can I use canned pigeon peas?
Immaculate Bites says
Hi Dominique! Since I used basmati in this recipe and both jasmine and basmati are long grain rice, it should be okay. Yes, you can use canned pigeon peas. Enjoy! 🙂
Nanette says
This rice was so delicious