Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pigeon Peas and Rice
Complement any dish with this deeply savory, perfectly seasoned rice cooked with tender pigeon peas, aromatic thyme, and a rich tomato base. An effortlessly delicious Caribbean staple!
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Sauté aromatics: In a medium pot, heat 2 tbsp of oil over medium heat. Sauté the chopped onion and minced garlic until translucent (about 4 minutes).
- 2
Build the base: Stir in the tomato paste and thyme, cooking for 1 minute until the paste darkens slightly. Add the drained pigeon peas and stir to coat.
- 3
Toast the rice: Rinse the rice and add it to the pot. Stir well to coat the rice grains in the flavored oil, toasting for about 2 minutes.
- 4
Simmer: Pour in the chicken broth and season with salt and pepper. Bring the liquid to a rolling boil.
- 5
Cover and cook: Reduce the heat to the lowest setting, cover the pot tightly, and let it steam for 20 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
9 g
Protein
79 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pigeon peas and rice is a workhorse side across the Caribbean, especially in the Bahamas and the Eastern islands, where pigeon peas (gungo peas) are a beloved local pulse. This tomato-based version, built on sauteed aromatics and broth rather than coconut milk, is the everyday counterpart to the richer coconut rice-and-peas of Jamaica.
Listahan note
This version toasts the rinsed rice in the tomato-and-aromatic base before adding broth, so each grain is coated and seasoned and the finished pot stays separate and fluffy rather than sticky.
Technique cues
- Cooking the tomato paste for a minute until it darkens removes its raw, tinny edge and deepens the base flavor before the liquid goes in.
- Toasting the rinsed rice in the seasoned oil coats each grain so it cooks up distinct rather than clumped.
- Letting the pot stand off the heat for 5 minutes after cooking lets the grains finish steaming and firm up before fluffing.
Kitchen flow
- Parallel prep
- Rinse the rice and drain the peas while the onion and garlic saute, so both are ready to add in sequence.
- Make-ahead
- The aromatic tomato base can be built ahead; add rice and broth fresh, since reheated rice loses its fluff.
- Leftover move
- Fry leftover pigeon peas and rice with an egg and scallion for a quick next-day fried rice.
- Cleanup rhythm
- Soak the pot right after serving so any rice caught on the bottom from steaming lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 can (15oz) pigeon peas
Main legume
Purpose: Pigeon peas give the dish its texture, earthiness, and name.
Handling: Drain and rinse before stirring in so canning liquid does not muddy the pot.
Adaptation: Black-eyed peas or red beans work, shifting the flavor away from the Caribbean classic.
2 cups long-grain rice
Base starch
Purpose: Long-grain rice cooks up separate and fluffy, the right body for this style.
Handling: Rinse until the water runs clear, then toast it in the seasoned oil.
Adaptation: Parboiled rice holds its shape well; basmati works with a lighter, more fragrant result.
1 tbsp tomato paste
Flavor base
Purpose: Tomato paste gives the dish its color and a concentrated savory-sweet foundation.
Handling: Cook it a minute until it darkens before adding the peas and rice.
Adaptation: A few tablespoons of crushed tomato works, though the color and depth are lighter.
2 cups chicken broth
Cooking liquid
Purpose: Broth seasons the rice from within and gives more depth than water.
Handling: Use it warm so the pot returns to a boil quickly and cooks evenly.
Adaptation: Vegetable broth makes it vegetarian; water plus extra salt works in a pinch.
1 medium onion
Aromatic anchor
Purpose: Sauteed onion is the savory foundation the whole dish builds on.
Handling: Chop and cook until translucent before the tomato paste goes in.
Adaptation: Shallot works for a milder, sweeter base.
Technique notes
- Reduce to the lowest heat once covered; too high a flame scorches the tomato base before the rice cooks through.
- Do not lift the lid during the 20-minute steam, since the trapped steam is what cooks the rice evenly.
- Let it rest covered off the heat before fluffing; fluffing too early gives gummy grains.
Ingredient swaps
- Vegetarian direction
- Use vegetable broth in place of chicken broth for a fully vegetarian pot with no other change.
- Lower-sodium direction
- Use low-sodium broth and rinse the peas well, then season at the end to taste.
- Weeknight shortcut
- Skip rinsing and toasting and just simmer everything together; the rice will be a touch stickier but faster.
Serve alongside
- Stewed oxtail
- Fried snapper
- Bahamian fried plantains
- Coleslaw
- Ginger beer
- Sorrel drink
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat with a splash of broth or water in a covered pan to restore moisture.
- Freeze for up to 2 months; thaw overnight in the fridge and steam-reheat to keep the grains from drying.
Equipment
- Medium pot with a tight lid
- Fine-mesh strainer for rinsing rice
- Wooden spoon
- Fork for fluffing
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