Rice and peas is a classic Caribbean dish that pairs beautifully with jerk chicken, stewed meats, or seafood. This simple version came together quickly when I had unexpected visitors while preparing Sunday lunch. Using pantry staples, including canned pigeon peas and jasmine rice, I created a flavorful and satisfying side dish with minimal effort. If you’re looking for a quick, easy, and delicious way to make rice and peas, this recipe is perfect for you!
Table of Contents
Why You Will Love This Recipe
- Quick and Convenient – Using canned pigeon peas saves time, making this dish perfect for busy days.
- Rich and Flavorful – The combination of coconut milk, green seasoning, and allspice berries infuses the rice with authentic Caribbean flavor.
- Versatile – This dish pairs well with jerk chicken, grilled meats, or even on its own as a satisfying meal.
- One-Pot Wonder – Minimal cleanup makes it an ideal go-to side dish for any occasion.
Ingredients You Will Need
- Extra virgin olive oil – Adds richness and depth to the dish.
- Onion, carrot, celery – The aromatic base enhances the overall flavor.
- Hot pepper – Provides heat and spice, adjust to your preference.
- Minced garlic – Adds robust flavor.
- Green seasoning – A must-have for authentic Caribbean taste.
- Pigeon peas – A staple ingredient that brings texture and protein.
- Jasmine rice – Fragrant and fluffy, perfect for absorbing flavors.
- Allspice berries – Infuses the dish with warm, earthy notes.
- Himalayan salt & black pepper – Essential seasonings for balance.
- Coconut milk – Creamy and adds a signature Caribbean taste.
- Butter (optional) – Enhances richness and silkiness.
- Hot water – Helps cook the rice to the perfect texture.
Health and Nutrition Information
This dish is naturally gluten-free and rich in fiber and protein from pigeon peas. Coconut milk provides healthy fats, while jasmine rice offers a satisfying source of carbohydrates. To keep it even healthier, opt for brown rice instead of white rice.
Tips for Success
- Rinse the rice before cooking to remove excess starch and ensure fluffy grains.
- Taste the liquid before covering the pot; it should be slightly salty to season the rice properly.
- Allowing the rice to steam after cooking ensures a perfect, non-mushy texture.
Variations
- Use Fresh Pigeon Peas – If available, cook fresh pigeon peas for an even richer taste.
- Swap the Rice – Substitute with brown rice, basmati, or parboiled rice for different textures.
- Add Coconut Flavor – Use coconut oil instead of olive oil for a more intense coconut taste.
- Make It Spicier – Add Wiri Wiri, Habanero or Scotch bonnet pepper for a fiery kick.
Serving Suggestions
This simple rice and peas dish pairs well with:
- Jerk Chicken
- Stewed Oxtails
- Escoviche Fish
- Simple Steamed Fish
- Curried Goat or 20 Min Instant Pot Curry Stew Goat
- Stewed Lamb or Turkish Stewed Lamb(No Sugar)
- Jerk Turkey
- Curry Stew Turkey
- Peruvian Roasted Chicken with Green Sauce
- Perfect Caribbean Roasted Chicken
- Satisfying Sides You Can Choose From: Macaroni Pie, Coleslaw, Macaroni Salad, Fried Plantains, Cabbage and tomatoes, Weekly Veggie Stir Fry, Chunky Veggie Stir Fry, Jamaican Callaloo, Trinidad Callaloo, Sauteed Patchoi, Steamed Green Beans, Fry Bodi
FAQ
Can I use dried pigeon peas instead of canned ones?
Yes! If using dried pigeon peas, soak them overnight and cook them until tender before adding them to the dish.
How do I store leftovers?
Store leftover rice and peas in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of water.
Can I freeze rice and peas?
Yes! Freeze in portions in airtight containers for up to 3 months. Thaw and reheat before serving.
What can I use instead of coconut milk?
If you prefer, substitute coconut milk with chicken or vegetable broth for a different flavor profile.
Simple Rice and Peas
Equipment
- Large pot with a tight-fitting lid
- Large measuring cup
- Wooden spoon for stirring
Ingredients
- 4 tbsp extra virgin olive oil
- 1 onion chopped
- 1 carrot diced
- 1 celery stalk diced
- Hot pepper to taste
- 2 tbsp minced garlic
- 4 tbsp green seasoning
- 2 cans pigeon peas cooked: rinsed and drained
- 4 cups jasmine rice rinsed and drained
- 1 tbsp allspice berries
- 1 tbsp Himalayan salt
- 2 tsp black pepper
- 1 can coconut milk unsweetened
- 2 tbsp butter optional
- Hot water
Instructions
- Heat the olive oil in a large pot over high heat.
- Add the chopped onion, carrot, celery, hot pepper, minced garlic, and green seasoning. Sauté for 3 minutes, stirring occasionally.
- Stir in the pigeon peas, rinsed and drained rice, allspice berries, salt, and black pepper. Cook for another 3 minutes, stirring to combine.
- In a large measuring cup, mix the coconut milk with enough hot water to make 6 cups of liquid.
- Stir the liquid into the pot, add butter if using, and bring to a boil. Taste and adjust salt if needed.
- Cover the pot tightly, reduce heat to low, and cook for 20 minutes.
- After 20 minutes, turn off the heat, remove the cover, and gently pile the rice in the center of the pot, clearing the edges.
- Cover again and let the rice sit for an additional 10-20 minutes.
- Fluff the rice with a fork and serve warm.
Nutrition
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