There’s nothing to this recipe. And yet it is everything. And this is why it’s a staple all over the Caribbean.
The version I made is vegan, although a few slices of diced, fried bacon or a ham hock would be grand – and traditional – in this as well (just fry them up before you add the veggies).
The key to this dish are the Pigeon Peas, although you can substitute black-eyed peas if you can’t find any. In a delightful twist of fate, I found pigeon peas easily (we stayed most of the time with our cousin Kelly who informed us that her entire neighborhood is Caribbean – what!). If you aren’t sure where seek Pigeon Peas out where you live, try the Latin section of your grocery store or a Latin market.
| Servings | Prep Time |
| 6-8 people | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 1-5 minutes |
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There’s nothing to this recipe. And yet it is everything. And this is why it’s a staple all over the Caribbean.
The version I made is vegan, although a few slices of diced, fried bacon or a ham hock would be grand – and traditional – in this as well (just fry them up before you add the veggies).
The key to this dish are the Pigeon Peas, although you can substitute black-eyed peas if you can’t find any. In a delightful twist of fate, I found pigeon peas easily (we stayed most of the time with our cousin Kelly who informed us that her entire neighborhood is Caribbean – what!). If you aren’t sure where seek Pigeon Peas out where you live, try the Latin section of your grocery store or a Latin market.
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Ingredients
- 3 bell peppers , any color
- 1 large onions
- 5 cloves garlic
- 1 large stalk celery
- vegetable oil
- 15 oz canned pigeon peas
- 3 cups white rice
- 6 cups water – OR –
- chicken broth
- 3 sprigs thyme , optional
- salt
- pepper
Servings: people
Units:
Instructions
- Chop up your peppers, onion, garlic, and celery. Cook them in oil until softened and beginning to brown and your home smells like “good.”
- Add on the pigeon peas, rice, broth, thyme, and seasoning. Cover and simmer gently for 15 minutes. Pick out the thyme before serving or let your guests do it themselves.
- Here’s the deal – this is a large pot of rice, so we have to treat it differently than a small batch so it doesn’t overcook. Let sit one minute uncovered, then place the rice onto a large serving platter. Fluff and toss to get everything distributed evenly, and fan to help the rice cool down quickly. If you serve it immediately, this shouldn’t be much of an issue. If you make a smaller batch simply extend the cooking time to 16 minutes, let rest five minutes and fluff.
- Serve with a few extra sprigs of thyme and enjoy with a Caribbean-sized smile!