Yes, coconut milk. What would I do without it? My pantry is overflowing…So I made this Jamaican rice and pigeon peas with Jamaican curry shrimp. Yum! They are simply delicious and can be eaten with or without meat. And it’s a great option to spice up your regular rice and beans. And you know I had to break out my smoked paprika! Another of my pantry staple. Seriously, I probably go overboard, but the slightly smoky taste and color it adds are irresistible. Not traditional in any way. If my grandmother were alive, she would probably disinherit me for this. May she rest in peace! Most people refer to green pigeon peas as immature, while the mature ones have a deep brown color and are meatier, just like red beans. And they can be used interchangeably.
Recipe Ingredients:
How to Make Pigeon Peas and Rice
Wash Rice – Rinse until water runs clear, then drain water. Saute Veggies – Heat oil in a saucepan and add onions, green onions, bell pepper, garlic, smoked paprika, thyme, and scotch bonnet pepper. Sauté for about 2 minutes. (Photo 1) Add Rice – Stir in the rice, followed by pigeon peas and corn. Sauté for about a minute. (Photos 2-3) Add the Rest – Pour in coconut milk, bouillon powder (optional), Creole salt, and about 2 cups of water. Then bring to a boil, lower the heat, cover with a lid, and cook until rice is done, 18-20 minutes or more as needed. Stir from the sides occasionally to prevent burns. Add more water if needed, but not too much, as the rice will become mushy. (Photo 4) Serve – Adjust salt and pepper to taste. Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dish is extremely easy to make and can be thrown together in a few minutes if you have all the ingredients. Nevertheless, you can make this dish a couple of days in advance, store it in the refrigerator, and reheat it when ready to enjoy. If you use dried peas, try to soak them 12-24 hours ahead, making them cook faster. You can also cook the peas and rice separately and mix them together later. Then throw them into the pan when ready to make this dish. If you prefer fresh rice, cook and freeze just the peas. Then when you are ready, defrost them and add them to the saucepan.
Serving and Storage Instructions
This dish is best enjoyed hot off the stove. Spoon it into a bowl and garnish with cilantro and scallions if desired. Store leftover Jamaican pigeon peas and rice in an airtight container in the refrigerator for 3-5 days. Or you can freeze them for 3-6 months.
What to Serve With Pigeon Peas and Rice
If you would like to serve this dish with fixings, there is plenty to choose from. I make it with Jamaican curry shrimp, Jamaican curry goat, or brown stew chicken. If you’re not big on curries or stew, no worries. Try it with these crispy baked drumsticks or these finger-licking good barbecue ribs.
More Tantalizing Caribbean Recipes to Try
Conclusion
Bring the Caribbean to your dinner table with this hearty explosion of flavors. What unique twist do you add to make Jamaican pigeon peas and rice your own? Drop a line and let me know! 💥 This blog post was originally published in April 2016 and has been updated with additional tips and new photos.
