Entree: Anguilla – Central Culinary Region – Pigeon Peas and Rice (Savory one-pot rice cooked with pigeon peas, coconut milk, aromatics, and island spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 1 (15 oz) can (425 g) pigeon peas, drained (about 1 1/2 cups/255 g)
- 1 cup (240 ml) coconut milk
- 2 cups (475 ml) chicken or vegetable broth
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup/150 g)
- 3 cloves garlic, minced
- 2 stalks scallions (green onions), sliced (about 1/2 cup/45 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 small scotch bonnet or habanero pepper, whole (optional)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside.
2. Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and scallions and cook 1 minute until fragrant.
3. Stir in the drained pigeon peas, thyme, bay leaf, and rice; toast the rice with the aromatics for 2 minutes, stirring to coat grains with oil.
4. Pour in the coconut milk and chicken broth, add the whole scotch bonnet if using, and season with salt and pepper. Bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer until the rice is tender and liquid is absorbed, about 18–22 minutes. Avoid lifting the lid during cooking.
6. Remove from heat, discard the bay leaf and scotch bonnet, let rest covered 5 minutes, then fluff with a fork and stir in chopped parsley or cilantro before serving.