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 simple 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 meatier, just like red beans. And they can be used interchangeably here.
What makes this this dish have it’s rich brown –reddish color? If you know me by now you should be able to make a good guess.
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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 Curry shrimp here
Enjoy!!!
Jamaican Pigeon Peas and Rice- Coconut rice is cooked with plump pigeon peas, sweet corn and traditional Jamaican spices in creamy coconut milk. Simple Delicious.
- 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
- 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.
- 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.
Listen, I have cooked this twice and it was damn both times. I’ve cooked a lot of rice and peas in my time but this is the best, thank you!
Lol.. Thanks, Noreen. I looovve this recipe too :)! One of my favorites!
Unfortunately this was a bit bland for me, but I did leave out some of the paprika, as we also had a little one eating it (so that may have been it)- I added some brown sugar and lime at the end, which helped.
We have a few trees with the peas starting to ripen, do I need to boil them or do anything else before putting them into the rice?
Hi. If using dried or fresh pigeon peas, you have to cook them until tender before you add them with the rice for best results.
Hello! Your recipe looks great! What can you substitute in place for the scotch bonnet?
Leave it out if that’s not your thing. If you want heat you can use cayenne pepper or any hot sauce of your liking.
I used a smoked Serrano pepper (rehydrated earlier) which added a very interesting flavor. By the way, I cooked a double portion of basmati rice with saffron ahead and cooked the pigeon peas etc. by themselves and added to rice later with a little water leftover from rehydrating the Serrano.
Excellent dish !
Thanks!
I just wanted to comment to thank you for this recipe. I was a bit skeptical about the smoked paprika at first, but it took this dish up a notch! I made this last night and it was absolutely delicious. Everything I cook from your site always turns out good. More vegan recipes please!!!
Yaaay! Glad you like it, Nell! And thank you for trying out my recipes. 🙂
If using dried pigeon peas do you soak or cook them first or both?
Yes you do both, Soak and cook first.
I was looking for a Bahamian recipe
BUT
I think I like yours Wat Better!
Thank you ✌️❤️
Chris
Awesome! Do let me know how it works out for you.
Hi,
I am excited to start making this dish! Just wanted to know what type of rice to use…regular white rice or jasmine rice. Also, how many cups.
Thank you
Hi Jay! It’s one cup long grain rice . I use basmati rice
I was looking for a great recipe for Thanksgiving dinner. I’m gonna try it, i hope it turns out well, I believe it will. I LOVE Caribbean foods. Wish me luck!
Wishing you all the best! You are going to nail it!
Can Uncle Ben’s rice be used? I like “firmer” rice instead of ones that tend to turn more mushy, if that makes sense to you. I did not rate the recipe since I have not tried it yet. Thank you in advance.
Makes sense Marc! Uncle’s Ben rice would do just fine.
Wow. Incredibly good. I substituted cow peas for pigeon peas, and it worked well. The coconut milk and smoked paprika make this dish great.
Hi Zheeem! It sure does . Glad you hear it worked out well for you.
I will say it again, this is my favorite rice and peas recipe! I love it so much , I passed the recipe on to my daughter who is away at college; she made it ,loved it and so did her roommates. I made one change and I don’t know how much it altered the taste, I left out the oil and just put all ingredients in the pan at once, brought it to a boil and then simmered til done…superb!
Nice! Love the fact that you still enjoyed it without oil. Must give it a try next time I make it. Thanks for taking the time to share this with us Carrie.
Have a Great Day
I’M USING FRESHLY SHELLED PIGEON PEAS ; DOES THE SAME RECIPE APPLY OR DO I NEED TO PRECOOK THE PEAS
It’s best to pre-cook before adding to the rice.
Made this tonight and it is definitely my new favorite rice and peas recipe , it is so good, everyone loved it. I’m not sure what creole salt is but I had creole/cajun seasoning on hand and used that . Thanks for sharing , definitely keeper ✌
Glad they did!
Creole , Cajun are pretty much the same thing- only difference is the addition of oregano to creole blend.
Thanks for letting me know.
Have been looking for fresh pigeon pea recipes as I grow them. I have always used dried. with the recipe above for jamacian corn peas and rice do the quantities of peas or the cooking time change according to whether or not dried or fresh beans are used?
If using dried or fresh pigeon peas – cook until tender before you add them on- for best results.
Thank you. Hubby found a bag of pigeon peas discounted at the store and got them. I’ve had the dried peas for over a year and was cleaning my pantry when I found the bag. I did a search and being Cajun our dishes are close to Caribbean. Creole cooking uses the tomatoes.
I’ve been going through your replies to find out which type of peas you used. If I might make a suggestion, just note dried or canned after so those trying something new won’t be confused. I’m looking forward to trying this recipe. I used to go to Jamaica every 3 months when ex took visitation (rough necker!) and miss the food!
Thanks for taking the time to share your thoughts. Having some tech issues with updates. Will update as soon as it’s resolved.
I am so happy to read your blog, while better understanding caribbean/afro cooking styles. Enthusiastic to try out some recipes.
Keep em coming! Bless
So happy to have you here! Do let me know which ones you try out. Happy New Year
Hi! I’ll be using brown basmati rice instead of white basmati. Should I add more water and cook it longer?
Yes you should add about 1/4 -1/2 cup water and cook about 20 minutes or more. Happy Cooking !!!
I’ve made this recipe several times for my friends and family – sooo good and everyone loved it! Thank you, I love your site!!!
Awesome! Thanks for taking the time to let me know .
I’M MAKING THIS TOMORROW FOR LUNCH…CAN’T WAIT TO TASTE IT… MY PREPARATION WILL BE SLIGHTLY DIFFERENT SINCE I’LL BE PRE COOKING EVERYTHING TONIGHT…ALREADY STARTED
Can’t wait to hear how it worked out for you. Happy Cooking!!!
Hi Imma!
Living in Sweden I have change the way I cook and eat. I am from Panamá and the food there is very near to the jamaican. Sometimes I can find plátanos (plantees) but I have never seen pigeon peas! In Panamá the name is guandú and we fry them first and then the rice, but I like very much your recipe. I am very happy to find your site and for sure I will be here often.
Thanks, Muriel
Thanks Muriel. Appreciate you sharing your experience with us. And glad you are here.
When do you add the bell pepper and green onions? Can’t wait to try this!!
Hi Therese! You add it together with the onions.In the pictures ,I did not add any.. but after trying it several times with the bell peppers thought it paired well with the dish.
Good to hear from you again.
Happy Cooking.
I did try it and it was awesome! Thanks again for another great recipe!
My Pleasure!!! Thanks for taking the time to share this with us.
Hi
Looks tasty, but in Jamaica, we never use corn!
Not so traditional. However, corn adds some sweetness to it – leave out if desired .
Love your recipes have you any idea what pigeon peas would be in England or what I should use instead?
Thanks Geraldine. If you shop at any caribbean or international markets you would easily find them. However, you can use red beans if you want a soft texture or just substitute with peas.
You could try an Indian market. I believe they are called tor dal.
Thanks for sharing !!!!
I’m hooked … going to search my grocery for pigeon peas today! This looks wonderful and I’ve got coconut milk in the cupboard waiting to be used. Funny how some things become a pantry staple, isn’t it?!
OMG, this looks so mouthwatering and delicious. I especially love the colors of the rice. Beautiful 🙂
This looks fantastic. The thought of coconut and paprika together has me swooning!
They pair beautifully together.
I love this dish! Wonderful use of pigeon peas..quite popular in India too. So giving this a try soon. Xo..
Do let me know how it works out for you. Thanks Swayam.
We love Rice & Peas, its a regular dish at our home. Your recipe is wonderful!!
Thanks Ludmilla.
Love the food
Thanks!