Yellow Rice and Peas with Coconut Milk

Yellow Rice and Peas with Coconut Milk

This flavorful and easy-to-make yellow rice and peas is perfect for a weeknight meal, a weekend potluck, or even a holiday table. The fragrant coconut milk and adobo give the rice a beautiful yellow color, while the peas add texture, a pop of sweetness, and protein. And the best part? It can all be made in one pot!

Additional Tips for a Flawless Feast:
• Mind Your Grain: For a richer, nuttier flavor, feel free to swap jasmine rice with brown rice. Just adjust the cooking time accordingly, as brown rice typically takes longer to cook.
• Pigeon Peas Possibilities: If pigeon peas aren’t available, black beans or kidney beans make excellent substitutes, offering their own unique textures and flavors.
• Veggies Welcome: Feel free to enhance the dish with additional vegetables like corn or pumpkin, adding extra nutrients.
• Perfect Pairings: This Yellow Rice and Peas with Coconut Milk pairs beautifully with the baked pork shoulder I made recently, baked chicken or jerk chicken, fish, or shrimp for a satisfying main course. It also stands perfectly on its own as a hearty vegetarian meal.

Simple ingredients you will need:

• 4 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• Hot pepper, to taste
• 1 tbs minced garlic
• 2 tablespoons green seasoning
• 2 teaspoons adobo
• 8 oz can tomato sauce
• 1 small carrot, chopped
• 1 can pigeon peas, rinsed and drained
• 1/2 green bell pepper, finely chopped
• Salt to taste
• 3 cups rice, jasmine, rinsed
• 4 cups liquid (Water plus coconut milk one can)
• 3 thyme sprigs

Cook this yellow rice and peas in 5 Easy Steps!

1. Prep
2. Cook Seasoning and Aromatics
3. Add Peas
4. Add Rice and Coconut Milk
5. Cook Low and low for 20 mins and rest for 10 mins or more uncovered

Fluff and Serve!

Yellow Rice and Peas with Coconut Milk

This flavorful and easy-to-make yellow rice and peas is perfect for a weeknight meal, a weekend potluck, or even a holiday table. The fragrant coconut milk and adobo give the rice a beautiful yellow color, while the peas add texture, a pop of sweetness and protein.

5 from 1 vote

Print Pin Rate

Course: dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Mexican, Spanish

Keyword: caribbean rice and peas, caribbean yellow rice, fried rice recipes, rice with pigeon peas, spanish yellow rice, yellow rice, yellow rice and peas

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Calories: 253kcal

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 onion chopped
• Hot pepper to taste
• 1 tbs minced garlic
• 2 tablespoons green seasoning
• 2 teaspoons adobo
• 8 oz tomato sauce
• 1 small carrot chopped
• 1 can pigeon peas 15.5 oz, rinsed and drained
• 1/2 green bell pepper finely chopped
• Salt to taste
• 3 cups rice jasmine, rinsed
• 1 can coconut milk Water plus coconut milk one can (total 4 cups liquid)
• 3 thyme sprigs

Instructions

• In a medium nonstick pan, heat oil over high heat.
• Add onion and sliced hot pepper (if using), cooking until the edges become brown, approximately 3 minutes.
• Stir in garlic, green seasoning, adobo, tomato sauce, and carrot, and cook for three minutes.
• Add pigeon peas and bell pepper, stirring for 1 minute.
• Incorporate washed rice, cooking for an additional 1-2 minutes while stirring.
• Pour in the water and coconut milk mixture, adding thyme and butter if using. Stir well to combine.
• Increase the heat to high, bringing the mixture to a boil. Once the rice starts appearing on the top, cover the pan, reduce the heat to low, and cook for 20 minutes.
• After cooking, leave the cover on for an additional 10 minutes. Fluff the rice and serve warm.

Video

Nutrition

Calories: 253kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 362mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg