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Jamaican Pigeon Peas and Rice

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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…

Jamaican Pigeon Peas Corn and Rice

 

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.

Jamaican Pigeon Peas Corn and Rice

 

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.

Jamaican Pigeon Peas Corn and Rice

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.

≈

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.

 

Jamaican Pigeon Peas Corn and Rice

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

Jamaican Curry Shrimp

Enjoy!!!

 

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Jamaican Pigeon Peas Corn and Rice

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.
4.83 from 17 votes
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Caribbean
Servings 4

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:

  1. 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:

Calories: 376kcal (19%)| Carbohydrates: 58g (19%)| Protein: 7g (14%)| Fat: 11g (17%)| Saturated Fat: 4g (25%)| Sodium: 712mg (31%)| Potassium: 391mg (11%)| Fiber: 5g (21%)| Sugar: 3g (3%)| Vitamin A: 885IU (18%)| Vitamin C: 28.2mg (34%)| Calcium: 42mg (4%)| Iron: 1.4mg (8%)
Author: Immaculate Bites
Course: Sides
Cuisine: Caribbean
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Nutrition Facts
Jamaican Pigeon Peas Corn and Rice
Amount Per Serving
Calories 376 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Sodium 712mg31%
Potassium 391mg11%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 3g3%
Protein 7g14%
Vitamin A 885IU18%
Vitamin C 28.2mg34%
Calcium 42mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Jamaican Pigeon Peas Corn and Rice Jamaican Pigeon Peas Corn and Rice Jamaican Pigeon Peas Corn and Rice Jamaican Pigeon Peas Corn and Rice

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Comments & Reviews

  2. Jess says

    This was my first time ever making anything remotely like this and it is phenomenal! I didn’t have any of the peppers or any bouillon, so I omitted the peppers and used a packet of pork seasoning from a ramen noodle packet. I’m excited to try it again with all the ingredients!

    Reply

  3. Nicole says

    Such a great recipe! I always make my grandmother’s arroz con gandules and have been looking to try something new using gandules (pigeon peas). I have to ask because I’m not familiar, but what is creole salt? Is this something I can buy or do you have a recipe? I made this without it and it was delicious but I’m sure using the creole salt would give it extra amazing flavor. Thanks for the recipe!

    Reply

  4. Noreen says

    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!

    Reply

  5. Laura says

    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.

    Reply

  6. Gigi says

    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?

    Reply

    • imma africanbites says

      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.

      Reply

    • ImmaculateBites says

      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.

      Reply

    • Talleyman says

      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.

      Reply

  9. Nell says

    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!!!

    Reply

  11. Chris Dutton says

    I was looking for a Bahamian recipe
    BUT
    I think I like yours Wat Better!
    Thank you ✌️❤️
    Chris

    Reply

  12. Jay says

    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

    Reply

  13. Miriam says

    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!

    Reply

  14. Marc Powers says

    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.

    Reply

  15. Zheeeem says

    Wow. Incredibly good. I substituted cow peas for pigeon peas, and it worked well. The coconut milk and smoked paprika make this dish great.

    Reply

  16. Carrie says

    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!

    Reply

    • ImmaculateBites says

      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

      Reply

  18. Carrie D says

    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 ✌

    Reply

    • ImmaculateBites says

      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.

      Reply

  19. Sindhu Webber says

    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?

    Reply

    • ImmaculateBites says

      If using dried or fresh pigeon peas – cook until tender before you add them on- for best results.

      Reply

      • atasteofcreole says

        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!

        Reply

        • ImmaculateBites says

          Thanks for taking the time to share your thoughts. Having some tech issues with updates. Will update as soon as it’s resolved.

          Reply

  20. Kima says

    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

    Reply

  21. Dayna says

    Hi! I’ll be using brown basmati rice instead of white basmati. Should I add more water and cook it longer?

    Reply

    • ImmaculateBites says

      Yes you should add about 1/4 -1/2 cup water and cook about 20 minutes or more. Happy Cooking !!!

      Reply

  22. Kristen W says

    I’ve made this recipe several times for my friends and family – sooo good and everyone loved it! Thank you, I love your site!!!

    Reply

  23. CURDIE BEAR says

    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

    Reply

  24. muriel says

    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

    Reply

    • ImmaculateBites says

      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.

      Reply

  26. Geraldine Barnes says

    Love your recipes have you any idea what pigeon peas would be in England or what I should use instead?

    Reply

  27. Noel says

    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?!

    Reply