Pigeon Peas and Rice Anguilla
Experience the vibrant flavors of the Caribbean with this mouthwatering Pigeon Peas and Rice Anguilla recipe, a beloved staple hailing from the island of Anguilla. This satisfying one-pot dish combines tender pigeon peas, fluffy long-grain white rice, and the creamy richness of coconut milk, enhanced by the aromatic blend of fresh thyme, garlic, and a hint of heat from a Scotch bonnet pepper. Perfect as a side dish or a hearty main course, it’s infused with tropical flair and seasoned to perfection with all-purpose seasoning and black pepper. Whether you're looking to elevate your weeknight dinners or impress guests with an authentic Caribbean meal, this easy-to-follow recipe delivers bold taste in every bite. Make it your go-to dish for flavor-packed comfort food with a touch of island charm.
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Ingredients
- 1 cup Dried pigeon peas
- 2 cups Long-grain white rice
- 4 cups Water
- 1 cup Coconut milk
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 1 whole (optional) Scotch bonnet pepper
- 1 small, diced Green bell pepper
- 4 sprigs Fresh thyme
- 2 tablespoons Vegetable oil
- 1 teaspoon All-purpose seasoning or bouillon powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Rinse the pigeon peas thoroughly and place them in a large pot with 4 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, or until the peas are tender. Drain and set aside.
Step 2
In a large, deep pan or pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant.
Step 3
Stir in the thyme sprigs and scotch bonnet pepper, if using. Cook for another minute to release their flavor.
Step 4
Add the cooked pigeon peas, rice, coconut milk, and 3 cups of water to the pot. Stir well to combine.
Step 5
Season the mixture with all-purpose seasoning or bouillon powder, salt, and black pepper. Stir to distribute the seasoning evenly.
Step 6
Bring the pot to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step 7
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and ensures a fluffy texture.
Step 8
Remove the thyme sprigs and scotch bonnet pepper before serving. Fluff the rice with a fork, and adjust the seasoning as needed.
Step 9
Serve the Pigeon Peas and Rice warm as a side dish or main course. Enjoy!
Nutrition Facts
| Serving size | (2087.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1615.4 |
| Total Fat 31.5g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2925.2mg | 0% |
| Total Carbohydrate 282.0g | 0% |
| Dietary Fiber 35.8g | 0% |
| Total Sugars 27.0g | |
| Protein 57.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 433.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3608.2mg | 0% |
Source of Calories