Pigeon Peas and Rice
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1small onion, minced
- 3cloves garlic, minced
- 2tablespoons green pepper, minced
- ½teaspoon oregano
- 1teaspoon basil
- Pinch of cayenne
- 2ounces salt pork cut into ¼-inch strips (optional)
- ½pound dried pigeon peas (soaked overnight)
- Salt and freshly ground black pepper to taste
- 1large bay leaf
- 1pound long-grain rice
Nutritional analysis per serving (8 servings)
350 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 7 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
- Step 2
Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
- Step 3
Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.
Private Notes
Comments
Dry pigeon peas (Congo peas) are usually reserved for a pea soup served over white rice, just like black bean soup. BTW, these are never called “soup “ in the Caribbean, but “sauce “, since they are meant to be poured over a cooked grain. For pigeon peas and rice, if you cannot find the fresh or frozen ones, use canned peas. Just drain, sauté in oil with spices as described above, then proceed with water and rice.
Dry pigeon peas (Congo peas) are usually reserved for a pea soup served over white rice, just like black bean soup. BTW, these are never called “soup “ in the Caribbean, but “sauce “, since they are meant to be poured over a cooked grain. For pigeon peas and rice, if you cannot find the fresh or frozen ones, use canned peas. Just drain, sauté in oil with spices as described above, then proceed with water and rice.
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