Puerto Rico Style Pigeon Pea Rice Recipe

Name: Puerto Rico Style Pigeon Pea Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pigeon peas, picked through, rinsed; 2 bay leaves; kosher salt; fresh ground black pepper; ¼ cup olive oil (or canola oil); 1 medium onion, diced; 2 garlic cloves, minced; 1 green bell pepper, cored, seeded, diced; 1 cubanelle green pepper, cored, seeded, diced (or use Italian green pepper); ½ cup vegetable stock (original recipe uses chicken stock); ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cayenne pepper (use more or less to heat level desired); 2 cups long grain rice (preferably brown rice); 12 lime, juice of

Servings: persons

1 lb pigeon peas, picked through, rinsed
2 bay leaves
kosher salt
fresh ground black pepper
¼ cup olive oil (or canola oil)
1 medium onion, diced
2 garlic cloves, minced
1 green bell pepper, cored, seeded, diced
1 cubanelle green pepper, cored, seeded, diced (or use Italian green pepper)
½ cup vegetable stock (original recipe uses chicken stock)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cayenne pepper (use more or less to heat level desired)
2 cups long grain rice (preferably brown rice)
12 lime, juice of

1
Put the pigeon peas and bay leaves in a large pot.
2
Cover with 3 quarts cold water and put over high heat.
3
Cover, cook about 1 1/2 hours until tender.
4
Halfway through, season with salt and pepper(this gives beans time to soften so that seasoning can penetrate).
5
Check water periodically and add more water if necessary to keep beans covered.
6
Drain, reserving 4 cups of the cooking liquid.
7
Preheat the oven to 350*F. Coat a large Dutch oven or other ovenproof pot with the oil over medium heat.
8
When oil begins to smoke, add onion, garlic and peppers and cook, stirring, for 10 minutes, or until vegetables are softened but not browned.
9
Pour in the vegetable stock, bring to a simmer, and cook until liquid has evaporated.
10
Stir in the cumin, coriander and cayenne.
11
Stir in the rice and the cooked pigeon peas along with the reserved 4 cups of cooking liquid.
12
Add the lime juice and salt to tast and stir everything together.
13
Cover and cook for 20-30 minutes, until rice is tender and liquid absorbed.
14
Enjoy!

750

kcal

Calories

Fat

144

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 15 ingredients. The key ingredients include: 1 lb pigeon peas, picked through, rinsed, 2 bay leaves, kosher salt, fresh ground black pepper, and more.

Yes, Puerto Rico Style Pigeon Pea Rice falls under the General 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.

Puerto Rico Style Pigeon Pea Rice

How did you like this recipe?

Frequently Asked Questions