Vegan Caribbean Pigeon Peas and Rice
A bright, savory rice dish with pigeon peas, peppers, and warm spices, inspired by the flavors of the Caribbean. Serve at room temperature or slightly chilled.
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Servings:
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.
Notes
This keeps well covered and refrigerated for several days — flavor improves over time. For crowds, the recipe doubles like a dream. If pigeon peas aren't available, red beans make a great substitute.
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