• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Pigeon Pea Rice — and Review of Caribbean Vegan

January 24, 2017 By Sarah 27 Comments

  • Facebook
  • Twitter
  • Pinterest
Jump to Recipe Print Recipe

Pigeon Pea Rice is a classic Caribbean dish packed with flavor!  You’ll love this dish from the new book Caribbean Vegan by Taymer Mason.

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

Caribbean Vegan

When I was offered a review copy of the newly updated Caribbean Vegan cookbook I jumped at the chance!  Many of you know that my sweet husband Irving is Dominican, and grew up in the Caribbean.  While he doesn’t often have the time to cook for us, when he does it is always amazing!  I LOVE Caribbean food.  Every visit with my in laws is like a non stop feast—the foods and flavors of the Caribbean are some of my very favorites.

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

^^^ On our most recent trip to the Caribbean, while I was pregnant with Jonathan.  Itching to go back!

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

Pigeon Pea Rice

Caribbean Vegan is full of gorgeous pictures, delicious dishes, and stories and explanations of unique ingredients.  The recipe I am sharing with you today is called Pigeon Pea Rice, also known as Arroz con Gandules in the Dominican Republic.  Irving makes this dish often, so I was excited to surprise him with it!  While this version takes inspiration from author Taymer Mason’s home country Barbados, it is similar to what Irving has prepared for us in the past, and completely delicious.

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

Pigeon Peas, also called gandules in Spanish, or gungo peas, are not quite as small as a lentil, with the texture of a bean.  They are nutritional powerhouses packed with protein, iron, and magnesium.  I can find them in cans in my local Latin markets, and also in my big super Kroger (Fred Meyer).  You can also order them online.

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

The beginning of the book begins with different spice and seasoning blends and sauces that are used throughout the book.  The Pigeon Pea Rice uses a seasoning called Bajan Seasoning, made with peppers, lime juice, and herbs.  It will keep in the fridge for up to a year!  There are lots of other recipes for basics, entrees, sides, and of course, dessert!

Ok, enough chatting—let’s get cooking—I hope you love this recipe!  Want to see more?  Enter below to win your very own copy of the book (entry form is below the recipe)!  Be sure to post a picture of the Pigeon Pea Rice to social media when you make it!

fried dandelions

Print Recipe

Pigeon Pea Rice — and Review of Caribbean Vegan

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free) Recipe from Caribbean Vegan © Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Rice and Beans
Cuisine: Caribbean
Author: Taymer Mason

Ingredients

For the Bajan Seasoning:

  • 25-30 green onions
  • 1 onion
  • 3 or 5 garlic cloves
  • 1 or 2 Scotch bonnet or habanero peppers
  • juice of 2 limes or 4 key limes
  • handful of fresh thyme sprigs
  • handful of fresh marjoram sprigs
  • 2 Tablespoons coarsely chopped parsley
  • 1/3 cup distilled white vinegar
  • 1 Tablespoon black pepper
  • 1 Tablespoon mild paprika
  • 1 1/2 to 2 teaspoons pink or sea salt
  • 1 teaspoon Madras curry powder
  • 1 teaspoon ground cloves

For the Pigeon Pea Rice

  • 2 Tablespoon olive oil
  • 1/2 onion sliced into crescents
  • 1 cup 170 g fresh, frozen, or canned pigeon peas
  • 2 garlic cloves
  • 1 1/2 teaspoons Bajan seasoning see above
  • bouquet garni made with a few sprigs each of thyme marjoram, and 2 green onions (tie together with a piece of cooking twine)
  • pinch of mild paprika
  • pinch of black pepper
  • 2 cups water
  • 1 cup 210 g white short grain rice, rinsed
  • 1 Scotch bonnet or habanero pepper
  • 1 teaspoon adobo seasoning can be found in the Latin product section at most large grocery stores
  • 1 teaspoon onion powder
  • 1/2 to 1 teaspoon pink or sea salt
  • 2 garlic cloves pressed (minced)
  • chopped green onions optional

Instructions

For the Bajan Seasoning

  • Coarsely chop the green onions, onion, garlic, and Scotch bonnets by hand. Then put this mixture in a food processor and pulse until more finely chopped. Add the lime juice, thyme, marjoram, and parsley and pulse a few more times. Add the vinegar, black pepper, paprika, salt, curry powder, and cloves and process until medium-smooth. There should still be some texture left in the seasoning.
  • Transfer to a clean jar, seal, and refrigerate. This seasoning blend will keep for as long as 1 year in the fridge.

For the Pigeon Pea Rice

  • Heat the oil in a saucepan over medium heat. Add the onion, peas, sliced garlic, Bajan seasoning, and bouquet garni and sauté for about 5 minutes, until the onions are tender. (This process is called "diving the peas.") Add the paprika and black pepper, then stir in the water, rice, Scotch Bonnet, adobo seasoning, onion powder, and salt. Lower the heat, cover, and simmer for 20-25 minutes, or until almost all the water has evaporated.
  • Add the pressed garlic and cook for about 5 minutes more, until all of the water has been absorbed. Discard the bouquet garni. Last and adjust the salt if necessary. Garnish with optional green onions.

Notes

For the Bajan Seasoning: The seeds of hot peppers pack the most heat, so if you're sensitive to spicy foods, seed them before use, or omit the peppers altogether.
Fried Dandelions note: I omitted the Scotch bonnet peppers, as I was serving this to my kids.

Check out More recipes from Caribbean Vegan!

Cilantro and Citronella— Rasta Pasta

Dianne’s Vegan Kitchen— Classic Barbadian Sweet Potato Pie

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

Enter to win your own copy!

a Rafflecopter giveaway

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)


Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

Don’t for get to pin this recipe!

Pigeon Pea Rice is a classic Caribbean dish packed with flavor! You'll love this dish from the new book Caribbean Vegan by Taymer Mason. (vegan, soy free, nut free, gluten free)

 

 

Filed Under: Book Review, Entree, Recipe, Side Dish Tagged With: gluten free

Previous Post: « Mediterranean Seven Layer Dip
Next Post: 3 Ingredient Vegan Pastelitos de Guayaba »

Reader Interactions

Comments

  1. Carolyn says

    December 31, 2017 at 1:38 pm

    This turned out great! Making the be Bajan seasoning took some time but now I have enough for a year! We just got back from Barbados and it definitely captures the island which we loved!

    Reply
    • Sarah says

      December 31, 2017 at 5:45 pm

      I’m so glad you enjoyed it! The flavors of the Bahamas are slightly different than the flavors I am used to from my husband’s home countries of Puerto Rico and the Dominican Republic, but I love them!

      Reply
  2. Nancy D. Richardson says

    February 14, 2017 at 10:26 am

    This is a really attactive dish. Maybe it will be on the next dinner of our family

    Reply
    • Sarah says

      February 17, 2017 at 10:24 pm

      I hope you love it, Nancy! It is delicious, and was a big hit with my family!

      Reply
  3. Tiffany Lobner says

    February 1, 2017 at 3:33 pm

    I haven’t made anything Caribbean yet, with the exception of jazzing up some black beans. Would welcome the opportunity to cook from this book.

    Reply
  4. Debbie Tucker says

    February 1, 2017 at 10:05 am

    I love arroz con gandules! My mother’s family are all from Puerto Rico and we always had arroz con gandules for special family dinners, with flan of course! I will have to try this version. Thank you for this recipe. Now I want to go to Puerto Rico.

    Reply
    • Sarah says

      February 1, 2017 at 5:52 pm

      I always want to go to Puerto Rico! My husband split his childhood between there and the Dominican Republic. The Caribbean is sort of magical! You might like my newest recipe for Pastelitos de Guayaba too! http://www.frieddandelions.com/3-ingredient-vegan-pastelitos-de-guayaba/

      Reply
  5. Kris says

    February 1, 2017 at 8:02 am

    My go to is either Indian or Ethiopian but this looks like a great option for warmer weather !

    Reply
    • Sarah says

      February 1, 2017 at 5:52 pm

      Yum! I love both cuisines!!!

      Reply
  6. Corrine says

    January 31, 2017 at 5:29 pm

    My favorite cuisine is Mexican but I’d love to try Caribbean!

    Reply
  7. Lydia Claire says

    January 28, 2017 at 4:06 pm

    I haven’t made any Carribean food before but I’d like to try it! My favorite cuisine is Thai. =)

    Reply
  8. Chely C says

    January 27, 2017 at 10:44 pm

    I am well acquainted with Caribbean flavours and food sinceI was born and live in the Caribbean. I love rice with pigeon peas.

    Reply
    • Sarah says

      January 30, 2017 at 9:57 pm

      Oh, that’s awesome! Where do you live? My husband is Dominican, but also lived in Puerto Rico and Costa Rica! Some of my very favorite places to spend my time!

      Reply
  9. Mel | avirtualvegan.com says

    January 27, 2017 at 10:09 pm

    Oh my word. This is right up my street! That Bajan Seasoning sounds a-mazing as does the pigeon pea rice. I haven’t eaten much Caribbean food but when I have I have loved it. It tends to be pretty vegan friendly as well doesn’t it?
    I would love this book and need to make this stat!

    Reply
    • Sarah says

      January 30, 2017 at 9:58 pm

      Yes and no! In Puerto Rico they often start their beans with pork fat, so you’d want to double check. But in general, the focus is largely on vegetables with small pieces of meat as an afterthought. Let’s just say I’ve never lost weight while visiting my in laws 🙂

      Reply
  10. Carolsue says

    January 27, 2017 at 3:29 pm

    I have made Jerk Chicken in the past which is really good!

    Reply
  11. Dianne's Vegan Kitchen says

    January 26, 2017 at 3:08 pm

    Isn’t this a great book? I need to try this recipe – I don’t think I’ve ever had pigeon peas.

    Reply
  12. Cadry says

    January 26, 2017 at 11:22 am

    This sounds wonderful! I don’t think I’ve ever had pigeon peas, but I’d love to try them.

    Reply
  13. Jenn says

    January 26, 2017 at 11:11 am

    I love Caribbean flavors!! And I’m pretty sure I need this book. How fun to have family in the Caribbean to visit – take me with you next time?! 🙂

    Reply
  14. charj says

    January 25, 2017 at 4:17 pm

    Yes, I have made dishes from the original version of Caribbean Vegan. I am looking forward to getting the updated book. As far as favorite cuisines, I love Caribbean, Middle Eastern, Chinese, Japanese, and American

    Reply
  15. Mary Ellen @ VNutrition says

    January 25, 2017 at 10:34 am

    This looks so tasty Sarah! And the book looks like it’s filled with so many tropical treats!

    PS – Love your vegan bowl – I need to get one!

    Reply
  16. Shira says

    January 25, 2017 at 5:25 am

    This book looks amazing and I’d love to win a copy! Not sure if it counts, but I recently made the Jamaican burgers in Isa Does It and they were very yummy!

    Reply
  17. Lindsay Bade says

    January 25, 2017 at 1:39 am

    I have never made any myself but I would love to try! This looks delicious!

    Reply

Trackbacks

  1. 3 Ingredient Vegan Pastelitos de Guayaba - Fried Dandelions says:
    November 23, 2018 at 11:37 pm

    […] time.  We’d spend lazy days, heading to the beach in the morning, returning home to have a big feast for the main lunchtime meal, and then we’d nap for the afternoon while the daily rain pounded […]

    Reply
  2. Rasta Pasta (Caribbean Vegan) - Veggies Save The Day says:
    February 12, 2017 at 6:15 pm

    […] Pigeon Pea Rice […]

    Reply
  3. Rasta Pasta Recipe - Cilantro and Citronella says:
    February 3, 2017 at 6:33 am

    […] check out the reviews by Fried Dandelions and Dianne’s Vegan Kitchen and their recipes for Pigeon Pea Rice and Classic Barbadian Sweet Potato […]

    Reply
  4. 3 Ingredient Vegan Pastelitos de Guyaba - Fried Dandelions says:
    January 31, 2017 at 5:53 pm

    […] time.  We’d spend lazy days, heading to the beach in the morning, returning home to have a big feast for the main lunchtime meal, and then we’d nap for the afternoon while the daily rain pounded […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2021 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor