Sarina’s Pigeon Peas and Rice (recipe)

This dish of pigeon peas and rice was the perfect accompaniment to the Crispy Lemon Chicken that I made earlier this year. The rice and peas are cooked together in a rich combination of fresh thyme and coconut milk with wedges of tomatoes and (if desired) a scotch bonnet pepper. The final result is quite similar to the scent and flavour of Jamaican peas and rice, a sentimental fave of mine, and should be a little less daunting in execution especially for new cooks.

Sarina’s Pigeon Peas and Rice

INGREDIENTS:
2 cups rice
salt to taste
1 tablespoon margarine
2 cups pigeon peas
1 large tomato
4 cups coconut milk
4 stalks dried spanish thyme

METHOD:
1. Boil peas with thyme for 20 minutes in the coconut milk
2. Sprinkle in rice and crushed tomato
3. Add butter
4. Cover saucepan and boil over moderate heat at first, then allow to steam over low heat until all the water is absorbed and the grains are soft

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated 🙂

This post was originally published February 5, 2009. It has been updated once since then.

For more top Caribbean Cookbooks, check out the Caribbean Cookbook section of Veni Mangé – The Trinigourmet Amazon Bookstore!