Pigeon Peas and Rice (Anguilla)

Pigeon peas and rice is a traditional dish in the Caribbean, especially in Anguilla. It is often served as a side dish or a main course, and is enjoyed by locals and visitors alike.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pigeon Peas and Rice (Anguilla)

Cooking Method: Boiling, Simmering Cuisine: Caribbean Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Pigeon Peas
• 2 cup Rice
• 1 cup Coconut Milk
• 2 cup Water
• 1 medium Onion
• 2 clove Garlic
• 2 sprig Thyme
• 1 whole Scotch Bonnet Pepper
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil

Instructions

1. Rinse the pigeon peas and rice separately.
2. In a large pot, heat olive oil over medium heat.
3. Add chopped onion, minced garlic, thyme, and Scotch bonnet pepper. Sauté until onion is translucent.
4. Add pigeon peas and sauté for a few minutes.
5. Add rice, coconut milk, water, salt, and black pepper. Stir well.
6. Bring to a boil, then reduce heat to low and cover the pot.
7. Simmer for about 30 minutes or until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let it rest for 10 minutes.
9. Fluff the rice with a fork before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 65g22%

Sugars 2g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.