Entree: Virgin Islands, U.S. – Pigeon Peas and Rice (Caribbean one-pot rice cooked with pigeon peas, coconut milk, and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) long-grain rice, rinsed and drained
- 1 (15 oz (425 g)) can (15 oz (425 g)) pigeon peas, drained or 2 cups (480 g) cooked pigeon peas
- 1 cup (240 ml) coconut milk
- 1½ cups (360 ml) chicken stock or water
- 4 oz (113 g) salt pork, diced
- 2 tbsp (30 ml) vegetable oil
- 3 scallions (green onions), sliced
- 3 cloves garlic, minced (5/16 oz (9 g))
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet pepper, whole or seeded and finely chopped (use caution), optional
- 1 tsp (6 g) kosher salt, adjust to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 tbsp (15 ml) fresh lime juice, optional

Show original ingredient measurements

- 2 cups (370 g) long-grain rice, rinsed and drained
- 1 (15 oz) can (425 g) pigeon peas, drained or 2 cups (480 g) cooked pigeon peas
- 1 cup (240 ml) coconut milk
- 1½ cups (360 ml) chicken stock or water
- 4 oz (113 g) salt pork, diced
- 2 tbsp (30 ml) vegetable oil
- 3 scallions (green onions), sliced
- 3 cloves garlic, minced (9 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet pepper, whole or seeded and finely chopped (use caution), optional
- 1 tsp (6 g) kosher salt, adjust to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 tbsp (15 ml) fresh lime juice, optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice under cold water until the water runs clear; drain and set aside.
2. In a heavy 4- to 5-quart (4.8 L) pot, heat the vegetable oil over medium heat. Add the diced salt pork and cook until it renders fat and becomes lightly crisp, about 4–5 minutes.
3. Add the minced garlic and sliced scallions; sauté 1–2 minutes until fragrant. If using chopped Scotch bonnet, add now and cook briefly (do not overcook if left whole).
4. Stir in the pigeon peas, thyme, bay leaf, coconut milk, and chicken stock; bring to a gentle simmer.
5. Add the rinsed rice and gently stir to combine. Taste the cooking liquid and add salt and pepper as needed.
6. Cover the pot, reduce heat to low, and simmer undisturbed for 18–22 minutes, until the rice is tender and liquid is absorbed.
7. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork, stir in lime juice if using, discard the bay leaf and thyme stems, and serve hot.

1. Rinse the rice under cold water until the water runs clear; drain and set aside.
2. In a heavy 4- to 5-quart pot, heat the vegetable oil over medium heat. Add the diced salt pork and cook until it renders fat and becomes lightly crisp, about 4–5 minutes.
3. Add the minced garlic and sliced scallions; sauté 1–2 minutes until fragrant. If using chopped Scotch bonnet, add now and cook briefly (do not overcook if left whole).
4. Stir in the pigeon peas, thyme, bay leaf, coconut milk, and chicken stock; bring to a gentle simmer.
5. Add the rinsed rice and gently stir to combine. Taste the cooking liquid and add salt and pepper as needed.
6. Cover the pot, reduce heat to low, and simmer undisturbed for 18–22 minutes, until the rice is tender and liquid is absorbed.
7. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork, stir in lime juice if using, discard the bay leaf and thyme stems, and serve hot.