Pigeon Peas and Rice Recipe

This Pigeon Peas and Rice recipe is a twist on a popular Bahamian staple and is a delicious one-pot wonder. Bacon fries in a pan and then cooks alongside rice and peas to make a savory, comforting side dish or main meal!

Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

There is something so comforting about the simplicity of beans and rice. They are such staple ingredients, and you’re likely to find a bean and rice dish in almost any part of the world (like this Gallo Pinto from Costa Rica or Baghali Polo from Iran)

This dish takes these simple ingredients and combines them with the savory goodness and salty taste of bacon and a dash of tomato sauce to make a dish that is filling and flavorful as a side or a main course.

Why Make this Recipe

1. Side Dish or Main Meal: A one-pan wonder and 60 minutes from start to finish, this dish is fantastic for a quick dinner after work! It is perfect for a hearty side dish or as a lighter main meal for busy weeknights.
2. Flavor and Simplicity: The flavor in this dish is absolutely divine. You are going to love the simple steps of throwing this recipe together and the big reward it provides!
3. Explore a New Legume: Pigeon Peas are not used in many dishes in the United States. I first heard of Pigeon Peas and Rice on a trip to the Bahamas. I spoke to a local and asked them what recipe they think of when they think of a traditional Bahamian meal, and Pigeon Peas & Rice was their answer! This version, without the creamy coconut milk, isn’t exactly traditional but it’s still a must-try!

What Do I Need to Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

1. Bacon: Fry the bacon in a medium saucepan, then use a large knife to cut it into small bites. 
2. Rice: White long-grain rice is great for this recipe. You could also use Jasmine rice or brown rice.
3. Pigeon Peas: It took some searching to find the cans of pigeon peas, but I finally uncovered them at Meijer. You may be able to find them at Indian grocery stores. You could also substitute red beans or black-eyed peas in a pinch.
4. Corn: About 7 oz of corn will do. You can use canned, frozen, or fresh.
5. Tomatoes: I used a can of chopped, fire-roasted tomatoes
6. Spices: Cumin, tomato paste, oregano, salt
7. Herbs: Cilantro, scallions

Tools

1. Large pot or dutch oven: This is a great one-pot recipe which makes it so easy to put together. You can also use a caldero, a large pot made of aluminum. Calderos are very popular in Caribbean kitchens. 

What are Pigeon Peas?

Pigeon Peas are a legume with a slightly nutty flavor. They are very popular in Caribbean destinations like the Bahamas, Haiti, Jamaica and Puerto Rico. They actually originated in India and as they’ve traveled to Africa, the Dominican Republic and all over the Caribbean they’ve been called by many different names. 

In Africa, Pigeon Peas are known as congo peas while in Jamaica they are called gungo peas or gandules. The name Pigeon Peas likely came from Barbados where it was used as food for pigeons.

Like many foods, these beans probably made their way around the world during the time of slave trade as they could be easily dried and packed on a ship. In each new location their preparation has changed slightly. 

This recipe could be considered similar to Jamaican gungo peas and rice. In that iteration, Jamaican pigeon peas (also known as Jamaican gungo peas) and rice are cooked with scotch bonnet peppers and hints of thyme. For years it was prepared as a distinct part of the Sunday meal.

This Pigeon Peas and rice recipe is closest to Arroz con Gandules from Puerto Rico. This Puerto Rican rice uses chicken stock and tomato paste to add flavor to the rice. It’s a very traditional rice dish usually served on Christmas. To check out more about a festive meal, you can see what other dishes are served at a Puerto Rican Thanksgiving and find some new foods to bring to your own celebration.

What Do Pigeon Peas Taste Like? 

The taste of pigeon peas has been described as “nutty” and “minty”. When they are cooked into this dish, those notes are less flavorful and they taste more like a soft bean. 

Health Benefits of Pigeon Peas

Pigeon peas are high in fiber and potassium, and they are known to lower cholesterol. They are also a good source of folate, and can aid in improving energy and satiety (source). 

How to Make this Recipe

Step 1: Cook the Bacon

Place a large pan on the stove over medium heat and add the bacon. Flip occasionally until the bacon has cooked through completely. 

Remove the bacon from the pan and place on a paper towel lined plate.

Use a knife to cut the bacon into bite-sized pieces. Set aside. 

Step 2: Prep the Rice

Place a large dutch oven or pot over medium heat and add the olive oil.

Add the onions, red bell pepper, rice, and salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. 

Add the tomato pasta and cook for 2 to 3 minutes, stirring.

Add the oregano, cumin, pigeon peas, corn, tomatoes, chicken stock and 1 cup water. 

Bring to a boil, then reduce the heat to a simmer. 

Step 3: Cook the Rice

Cover the pot with a lid and cook until the rice is tender (without stirring) about 25 to 30 minutes. 

Remove the lid and fluff the rice with a fork. Add the bacon back into the rice and stir. 

Garnish with cilantro and scallions. Serve and enjoy! 

Is this a Traditional Recipe for Pigeon Peas and Rice?

This recipe for Pigeon Peas and Rice comes from the man, the myth, the legend… Guy Fieri himself. 

I have changed a few items to create my satisfying version of this classic dish, like adding canned corn and skipping the green pepper. It is similar to Arroz con Gandules from Puerto Rico, but is not made in an entirely traditional way (and has a few untraditional ingredients). 

Expert Tips

• If you can’t find green pigeon peas at your local grocery store, you can substitute canned green peas, black eyed peas or even kidney beans. While not as sweet as pigeon peas, you’ll get a similar flavor and texture from green peas.
• Feel free to add or substitute any other vegetables that you want into this rice as well! Though it may not be traditional, pea pods, corn, green bell pepper, cabbage, or broccoli would also be fantastic additions in this dish.
• This rice was spectacular the first time that I made it, but the next morning it became even better. I fried an over-easy egg in a pan and put it over the rice. Cracking the yolk over the rice makes a beautiful sauce that adds an extra special POP to the dish.

What Dishes Go Well With This Pigeon Peas and Rice Side Dish?

Perfect for a relaxing summer evening, Pigeon Peas and Rice would be a terrifically filling side dish to these Tropical Stuffed Avocados from Barbados or with Caribbean Seafood Salad from Antigua and Barbuda.

And if you’re going to enjoy Pigeon Peas and Rice as a light main meal on a busy weeknight, try these Plantain Chips as another quick side dish and snack.

For dessert, you have got to try this classic Coconut Bimini Bread recipe! It is a deliciously sweet bread from The Bahamas that is super yummy served with fresh fruits like mango and kiwi.

Recipe FAQs

Did you enjoy this Pigeon Peas and Rice Recipe? If so, make sure to check out these other recipes I picked out just for you: 

• Sautéed Spinach from Botswana
• Stoemp: Creamy, Vegetable-Stuffed Mashed Potatoes from Belgium
• Muhammar: Sweet Rice from Bahrain
• Red Beans and Coconut Rice from Belize
• Cou Cou from Barbados: The Barbadian National Dish
• Sweet Potato Fritters with Lemon Tahini Sauce