Caribbean

Pigeon Peas and Rice

Name: Pigeon Peas and Rice
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups long-grain rice; 1 can (15oz) pigeon peas; 1 medium onion; 2 cloves garlic; 1 tbsp tomato paste; 2 cups chicken broth; 1 tsp thyme

Savory rice cooked with pigeon peas.

45 minutes

Serves 4

Side

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

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.

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