Are you craving a vibrant, flavourful dish that transports you straight to the sunny shores of the Bahamas? Then look no further! This Pigeon Peas and Rice recipe is a staple in Bahamian cuisine, a hearty and delicious meal perfect for a weeknight dinner or a special occasion. It's surprisingly easy to make, even for beginner cooks, and bursting with the authentic flavors of the islands. Get ready to experience the magic of homemade cooking with this easy recipe!
Ingredients:
This recipe yields about 6 servings.
- 1 cup pigeon peas (dried, or 2 cans, 15oz each, drained and rinsed)
- 1 cup long-grain white rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 scotch bonnet pepper, seeded and minced (optional, for added heat)
- 2 tbsp olive oil
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp thyme
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- 1 tbsp coconut milk (optional, for creaminess)
Instructions:
Get started: If using dried pigeon peas, soak them in water overnight. This significantly reduces cooking time.
Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and sauté for about 5-7 minutes, until softened. Stir in the minced garlic and scotch bonnet pepper (if using) and cook for another minute until fragrant.
Bloom the spices: Add the ground cumin, coriander, turmeric, and thyme to the pot. Cook for about 30 seconds, stirring constantly, to release their aromatic oils. This step adds depth of flavour to your healthy meal.
Combine ingredients: Add the drained pigeon peas (whether soaked dried peas or canned), rice, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for approximately 40-45 minutes, or until the rice is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
Season and serve: Season with salt and pepper to taste. Stir in the coconut milk (optional) and fresh parsley before serving. This quick dinner idea is best enjoyed hot, and the flavours develop even more wonderfully if left to rest for a few minutes before serving.
Tips for the Best Pigeon Peas and Rice:
- Soaking the peas: Soaking dried pigeon peas overnight is highly recommended. This not only shortens the cooking time but also improves their texture and reduces cooking time.
- Adjust the spice: Feel free to adjust the amount of scotch bonnet pepper to your liking. If you prefer a milder dish, omit it entirely or use a smaller amount.
- Don't overcook the rice: Overcooked rice will be mushy. Ensure the rice is cooked through but still retains a slight bite.
- Garnish generously: Fresh parsley adds a pop of color and freshness to the dish.
Variations:
- Add protein: For a heartier meal, add cooked chicken, pork, or shrimp to the pigeon peas and rice.
- Coconut milk magic: Adding coconut milk at the end of cooking adds a lovely creaminess and a subtle sweetness.
- Spice it up: Experiment with other spices like smoked paprika or allspice for a different flavour profile.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: 10-12g Carbohydrates: 50-60g Fiber: 5-7g
This delicious Bahamian dish is a perfect example of healthy meals that are both easy and satisfying. Enjoy this taste of the islands, and happy cooking!