Easy Holiday Pigeon Rice and Peas Anyone Can Make

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining creaminess.

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are more accessible and cost-effective.

Start with a pot over medium heat and add 1 tablespoon of butter.

Once the butter melts, add crushed garlic and ginger, and let it sauté for about 1-2 minutes.

Add canned pigeon peas, water, thyme, scallion, and pimento to the pot.

If using dried pigeon peas, soak them overnight for shorter cooking time; otherwise, use canned peas.

Add chicken bouillon for extra flavor (optional).

Let the mixture come to a boil and cook for a few minutes, being careful not to overcook the peas.

Add coconut milk and a scotch bonnet pepper to the pot, along with a pinch of salt.

Let the mixture simmer for a few minutes before adding washed long grain rice.

Bring the pot to a boil, then lower the heat to the lowest setting and cover the pot to allow it to steam.

If the rice needs extra liquid, add a little at a time if the liquid has dried up but the rice is still hard.

Cook for about 25 minutes, then turn off the heat and let it sit covered for an additional 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: