Rice and Pigeon Peas
Fragrant rice cooked with pigeon peas, coconut milk, and salted meat, forming the everyday starch base of the Crucian Sunday table. It's simple, filling, and endlessly paired with stewed meats or fish.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Heavy pot with lid
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 10
- carbs
- 56
- protein
- 10
- calories
- 350
Instructions
- 1
Cook the salted pork or bacon in a heavy pot until crisp.
- 2
Add the onion, garlic, and scallion. Saute and stir until fragrant.
- 3
Add the pigeon peas and thyme. Stir everything for 2 minutes.
- 4
Stir in the rice until the grains are coated in the fat.
- 5
Add the coconut milk, water, and salt. Bring the liquid to a boil.
- 6
Turn the burner to low and cover tightly. Simmer for 20 minutes.
- 7
Turn off the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
Chef's tips
Saute the aromatics and pigeon peas briefly in the seasoned fat before adding the rice and liquid for deeper flavor.
Storage
Refrigerate up to 4 days.
Reheating
Reheat with a splash of water in a covered pan or microwave until steaming.
Common mistakes to avoid
- •Adding too much liquid, which leaves the rice mushy
- •Not toasting the rice briefly in fat before adding liquid, which mutes flavor
Serving suggestions
Cooked Rice and Pigeon Peas?
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