Caribbean Coconut Rice & Pigeon Peas Recipe

Name: Caribbean Coconut Rice & Pigeon Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 ounces pigeon peas; 45 garlic cloves, finely chopped; 3 3/4 vidalia onions, medium, chopped; 1 cup olive oil; 15 cups jasmine rice; 112 ounces coconut milk; 18 3/4 cups water; 5/8 cup chicken bouillon; 5 tablespoons lemon rind, grated; 2 1/2 tablespoons parsley, fresh

Servings: persons

1
** Note: If using canned peas, drain and reserve the liquid.
2
Heat the oil in a deep frying pan over high heat. Add the rice, and continue to saute until the rice turns opaque and golden brown. Add the garlic and onion and saute for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again.
3
Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture.
4
Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer.
5
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is completely absorbed and the rice is tender.
6
Allow to sit covered for another 30 minutes.

5985

kcal

Calories

Fat

1089

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 120 ounces pigeon peas, 45 garlic cloves, finely chopped, 3 3/4 vidalia onions, medium, chopped, 1 cup olive oil, and more.

Yes, Caribbean Coconut Rice & Pigeon Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Coconut Rice & Pigeon Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions