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.
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 — and Review of Caribbean Vegan
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
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.
Check out More recipes from Caribbean Vegan!
Cilantro and Citronella— Rasta Pasta
Dianne’s Vegan Kitchen— Classic Barbadian Sweet Potato Pie
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