Pigeon Peas And Rice (Anguilla) Recipe

Name: Pigeon Peas And Rice (Anguilla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; juice of one lime; 1 cup rice; 1/4 teaspoon thyme; 1 tablespoon butter; 1 dash hot pepper sauce; 1/4 lb corned beef (optional); 6 ounces of dried pigeon peas; black pepper; salt

Servings: persons

1
Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
2
Drain and rinse the peas.
3
If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
4
There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
5
Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
6
Simmer until the liquid is absorbed (for about 20 minutes).
7
Add salt and pepper to taste.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: water, juice of one lime, 1 cup rice, 1/4 teaspoon thyme, and more.

Yes, Pigeon Peas And Rice (Anguilla) 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.

Pigeon Peas And Rice (Anguilla)

How did you like this recipe?

Frequently Asked Questions