Side Dish: United States – U.S. Virgin Islands – Rice and Peas

Serving Size: 6

Approximate Time

Prep 10 min

Cook 22 min

Additional 10 min

Total 42 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear  
- 1 can (15 oz / 425 g) pigeon peas, drained and rinsed (approx. 1 1/2 cups / 360 g)  
- 1 can (13.5 oz / 400 ml) full-fat coconut milk  
- 2 1/3 cups (560 ml) water  
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)  
- 2 stalks scallions (green onions), chopped (about 1/2 cup / 50 g)  
- 2 cloves garlic, minced (about 6 g)  
- 3–4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)  
- 1 whole Scotch bonnet or habanero pepper (leave whole; optional)  
- 1 tbsp (15 ml) vegetable oil or coconut oil  
- 1 chicken bouillon cube, crushed (approx. 6 g)  
- 1/2 tsp (1 g) ground allspice (pimento)  
- 1 tsp (6 g) kosher salt, plus more to taste  
- 1/2 tsp (1 g) freshly ground black pepper  
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

Short Description:
Creamy, fragrant rice cooked with pigeon peas, coconut milk, thyme, and warm island spices—an essential U.S. Virgin Islands side that pairs with grilled fish or stewed meats.

Regional Notes:
The U.S. Virgin Islands version uses pigeon peas (rather than kidney or red beans) and cooks the rice in full-fat coconut milk with fresh thyme and whole Scotch bonnet for background heat. This gives a creamier, herb-forward profile distinct from other Caribbean variations.

1. Place the rinsed rice in a fine-mesh sieve and drain thoroughly while you prepare the aromatics.  
2. Heat the oil in a medium heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the scallions and minced garlic and cook 1 minute more until fragrant.  
3. Stir in the drained pigeon peas, ground allspice, crushed bouillon cube, salt, and black pepper; cook 1–2 minutes to warm the peas and bloom the spices.  
4. Pour in the coconut milk and water, scraping up any browned bits from the bottom of the pot. Add the fresh thyme sprigs and place the whole Scotch bonnet pepper in the liquid (do not burst it). Bring the mixture to a gentle boil.  
5. Stir in the drained rice, then return to a brief boil. Reduce heat to low, cover tightly, and simmer undisturbed until the rice has absorbed the liquid and is tender, about 18–22 minutes.  
6. Remove the pot from heat and let rest, covered, for 10 minutes to finish steaming. Do not open during this resting time.  
7. Remove and discard the thyme stems and the whole Scotch bonnet. Fluff the rice gently with a fork and, if using, stir in the butter for added sheen and flavor. Taste and adjust salt if needed.  
8. Transfer to a serving dish and serve hot alongside your main dishes.