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.
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.
^^^ On our most recent trip to the Caribbean, while I was pregnant with Jonathan. Itching to go back!
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 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.
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!
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.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 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
- 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
- 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.
- 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
Enter to win your own copy!
Don’t for get to pin this recipe!
This is a really attactive dish. Maybe it will be on the next dinner of our family
I hope you love it, Nancy! It is delicious, and was a big hit with my family!
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.
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.
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/
My go to is either Indian or Ethiopian but this looks like a great option for warmer weather !
Yum! I love both cuisines!!!
My favorite cuisine is Mexican but I’d love to try Caribbean!
I haven’t made any Carribean food before but I’d like to try it! My favorite cuisine is Thai. =)
I am well acquainted with Caribbean flavours and food sinceI was born and live in the Caribbean. I love rice with pigeon peas.
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!
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!
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 🙂
I have made Jerk Chicken in the past which is really good!
Isn’t this a great book? I need to try this recipe – I don’t think I’ve ever had pigeon peas.
This sounds wonderful! I don’t think I’ve ever had pigeon peas, but I’d love to try them.
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?! 🙂
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
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!
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!
I have never made any myself but I would love to try! This looks delicious!