Traditionally, this rice dish is made with pigeon peas — cute and round, also known as gungo peas or gandules. They're a staple in markets with big Latin and Caribbean communities. If you can't find them, no worries — use red beans, another island favorite. Serve at room temperature or slightly chilled; it's bright and refreshing either way, and doubles easily for a crowd.
Recipe by Ellen Kanner of Soulful Vegan. Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Pigeon peas. Also known as gungo peas or gandules — look for them canned or dried in markets with a Latin or Caribbean section. Red beans make a good substitute.
- Habanero or scotch bonnet pepper. Adds authentic Caribbean heat — jalapeño works as a milder substitute. Wear gloves when handling hot chilies.
- Allspice and cumin. These warm spices are what give the dish its signature Caribbean character.
- Brown rice. Using rice that's already cooked and cooled helps it stay fluffy rather than turning mushy.
- Fresh thyme and cilantro. Stirred in at the end, these herbs are essential to the dish's authentic island flavor.
Variations
- Swap the beans. No pigeon peas on hand? Red beans or black-eyed peas both work well.
- Adjust the heat. Use less habanero, or swap in a milder pepper, for a gentler dish.
- Add coconut. A splash of coconut milk stirred in at the end adds richness and a tropical note.
- Add plantain. A side of fried or baked sweet plantain rounds this out into a full Caribbean-style plate.
- Add bell pepper. Diced red or green pepper sauteed with the onion adds more texture and color.
Tips for the Best Pigeon Peas and Rice
- Use cooled rice. Freshly cooked rice can turn gummy when stirred with the other ingredients — let it cool first, or use leftover rice.
- Wear gloves with hot chilies. Especially with scotch bonnet or habanero, to avoid irritation to your skin and eyes.
- Add herbs at the end. Stirring in the thyme and cilantro last keeps their flavor bright rather than dulled.
- Make it ahead. This dish keeps well refrigerated for several days, and the flavor actually improves over time as it sits.
- Don't skip the allspice. It's one of the ingredients that makes this taste distinctly Caribbean rather than generically Latin.
Make Ahead & Storage
This dish keeps well in the refrigerator for up to 4 days, and since the flavor improves as it sits, it's a great candidate for making a day ahead of when you plan to serve it. For crowds, the recipe doubles like a dream.
How to Serve
Serve at room temperature or slightly chilled as a hearty side or light main.
Here are more easy bean main dishes. For more ways to use brown rice, explore Classic Rice Dishes. And here are more of VegKitchen's Vegan Dinner Recipes and Main Dishes Featuring Grains and Beans.
Recipe
Vegan Caribbean Pigeon Peas and Rice
Ingredients
- 1 ½ to 2 cups pigeon peas cooked and cooled, or one 15-ounce can, drained
- 2 ½ cups brown rice cooked and cooled
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 green or red pepper chopped
- ¼ habanero or scotch bonnet pepper or 1 to 2 jalapeños, seeded and minced — wear gloves when handling
- 2 ribs celery chopped
- 1 tomato chopped, or 1 cup canned diced tomatoes, drained
- 1 teaspoon allspice
- ½ teaspoon cumin
- 1 small handful fresh thyme leaves or ¼ teaspoon dried
- 1 small bunch cilantro chopped
- sea salt and freshly ground pepper to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the pepper, habanero or jalapeño, and celery, and continue cooking, stirring occasionally, for another 5 minutes.
- Stir in the diced tomato and season with the allspice and cumin.
- Add the cooked pigeon peas and rice, stirring until well combined. Reduce heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes.
- Stir in the thyme and cilantro, and season with salt and pepper. Serve at once.
