Pigeon Peas and Rice Recipe

Sliced green onions topping pigeon peas and rice served in a bowl.

5 from 3 votes

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!

Course Main Course, Side Dish

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 420kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

8 strips bacon finely chopped
¾ cup onion chopped
½ cup red pepper finely diced
2 cups long grain white rice
2 tsp kosher salt
3 tbsp tomato paste
1 tsp oregano
1 tsp ground cumin
15 oz pigeon peas drained and rinsed. Can substitute normal canned peas
7 oz corn ½ a can
14.5 oz diced roasted tomatoes
2 cups low sodium chicken stock
¼ cup cilantro leaves finely chopped
¼ cup scallions chopped for garnish

Instructions

Place a large pan on the stove over medium heat and add 8 strips of 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.
Place a large dutch oven or pot over medium heat and add the oil.
Add ¾ cup onions, ½ cup red peppers, 2 cups rice, and 2 tsp salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add 3 tbsp tomato paste and cook for 2 to 3 minutes, stirring.
Add 1 tsp oregano, 1 tsp cumin, 15 oz pigeon peas, 7 oz corn, 14.5 oz tomatoes, 2 cups chicken stock and 1 cup water.
Bring to a boil, then reduce the heat to a simmer.
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!

Notes

Bacon: Fry the bacon in a medium saucepan, then use a large knife to cut it into small bites.
Rice: White long-grain rice is great for this recipe. You could also use Jasmine rice or brown rice.
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.
Corn: About 7 oz of corn will do. You can use canned, frozen, or fresh.
Tomatoes: I used a can of chopped, fire-roasted tomatoes
Spices: Cumin, tomato paste, oregano, salt
Herbs: Cilantro, scallions
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.

Nutrition