📝 About This Recipe
Transport your taste buds to the islands with this soulful Caribbean staple, where tender pigeon peas and long-grain rice are simmered in a rich, aromatic coconut milk broth. Infused with the earthy warmth of fresh thyme, scotch bonnet pepper, and allspice berries, this dish is more than a side—it is a celebration of texture and tropical fragrance. The secret lies in the 'sofrito' base, which provides a savory depth that makes every forkful incredibly satisfying and comforting.
🥗 Ingredients
Aromatics and Base
- 2 tablespoons Vegetable Oil (or coconut oil for extra flavor)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (trimmed and thinly sliced)
- 1 teaspoon Fresh Ginger (grated)
The Grains and Legumes
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 15 ounces Pigeon Peas (1 can, drained and rinsed)
Cooking Liquid and Spices
- 14 ounces Full-Fat Coconut Milk (1 can)
- 1.5 cups Vegetable Broth (low sodium)
- 4-5 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
- 5-6 pieces Whole Allspice Berries (slightly crushed)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water for 1-2 minutes until the water runs completely clear. This removes excess surface starch and ensures fluffy, separate grains.
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2
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and soft.
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3
Stir in the minced garlic, sliced scallions, and grated ginger. Sauté for about 60 seconds until highly fragrant, being careful not to brown the garlic.
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4
Add the drained pigeon peas to the pot. Stir them into the aromatic base and cook for 2 minutes to allow them to absorb the flavors.
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5
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes, 'toasting' the rice slightly until the edges look translucent and every grain is coated in oil.
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6
Pour in the coconut milk and vegetable broth. Stir well to ensure no rice is sticking to the bottom of the pot.
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7
Add the whole thyme sprigs, crushed allspice berries, salt, and black pepper. Stir gently to combine.
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8
Place the whole scotch bonnet pepper on top of the liquid. Do not cut or pierce it unless you want extreme heat; keeping it whole provides a wonderful fruity aroma without the burn.
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9
Bring the mixture to a rolling boil over medium-high heat.
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10
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 18-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly.
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12
After 20 minutes, turn off the heat. Let the pot sit, covered and undisturbed, for another 10 minutes to allow the moisture to redistribute.
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13
Carefully remove the lid. Discard the scotch bonnet pepper, thyme sprigs, and allspice berries.
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14
Using a fork, gently fluff the rice to separate the grains and incorporate the peas evenly. Taste and add a pinch more salt if needed.
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15
Transfer to a serving bowl and garnish with a few fresh scallion curls if desired.
💡 Chef's Tips
Always rinse your rice thoroughly to prevent the dish from becoming gummy or sticky. If you can't find pigeon peas, kidney beans (known as 'Rice and Peas' in Jamaica) make an excellent substitute. Ensure your lid is tight-fitting; if it's loose, place a piece of foil over the pot before putting the lid on to seal in the steam. For a deeper flavor, use a homemade vegetable or chicken stock instead of store-bought broth. If the scotch bonnet pepper accidentally bursts, add a dollop of butter or extra coconut milk to help mellow out the heat.
🍽️ Serving Suggestions
Serve alongside Jerk Chicken for a classic, fiery Caribbean feast. Pairs beautifully with Brown Stew Fish or pan-seared snapper. Excellent as a vegetarian main when topped with fried sweet plantains and a side of slaw. Enjoy with a tall glass of ice-cold Sorrel drink or Ginger Beer. Complement the rich coconut flavors with a fresh mango and avocado salad.