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Caribbean-Style Rice with Pigeon Peas

Caribbean-Style Rice with Pigeon Peas

By Courtney HillApril 26, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Rice with pigeon peas is a Caribbean classic, and each island has its own way of preparing the dish. For ours, we use canned pigeon peas, which have a mild flavor and creamy texture. Green pigeon peas resemble sweet peas and are our first choice because of their bright color, but brown pigeon peas work perfectly well. If neither is available, black-eyed peas or even pinto beans are good stand-ins. Some versions of rice with pigeon peas are made with coconut milk; we use unsweetened coconut water, as it imparts a tropical flavor without too much richness. Worcestershire sauce adds savoriness and umami, an idea we borrowed from pelau, or Trinidadian rice with chicken and pigeon peas. If you want lots of heat, leave the seeds in the habanero(s). The rice is delicious with fried plantains and avocado.

Tip

Don’t forget to rinse and drain the rice. This washes away excess starch that otherwise may turn the dish sticky and gummy.

Ingredients
  • 8

    ounces bacon, chopped

  • 4

    medium garlic cloves, minced

  • 2

    medium shallots, finely chopped

  • 1

    medium orange, yellow or red bell pepper, stemmed, seeded and chopped

  • 1-2

    habanero chilies, stemmed, seeded and thinly sliced (see headnote)

  • ¾

    teaspoon ground allspice

  • 1 ½

    cups long-grain white rice, rinsed and drained

  • 15

    ounce can pigeon peas, preferably green (see headnote) or black-eyed peas or pinto beans, rinsed and drained

  • 2

    cups unsweetened coconut water

  • 2

    tablespoons worcestershire sauce

  • Kosher salt and ground black pepper

Step 1

In a 12-inch skillet over medium-high, cook the bacon, stirring occasionally, until crisp, 7 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.

Step 2

Return the skillet to medium-high and add the garlic, shallots, bell pepper, chilies and allspice. Cook, stirring often, until the vegetables release some of their liquid, 2 to 3 minutes.

Stir in the rice, then add the pigeon peas, coconut water, Worcestershire sauce and ¼ teaspoon each salt and pepper.

Bring to a boil over medium-high, then cover and reduce to medium-low. Cook without disturbing until the rice has absorbed the liquid and the grains are tender, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 3

Scatter about half of the bacon over the rice mixture. Using a fork, fluff the grains and stir in the bacon. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining bacon.

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