Caribbean•comfort
Jamaican Pigeon Peas and Rice
Plump pigeon peas, sweet corn, and traditional Jamaican spices simmered in creamy coconut milk. Simply delicious!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons cooking oil (or more )
- ½ medium onion, (chopped)
- 2 green onions
- ½ bell pepper ((optional))
- 1 teaspoon fresh thyme
- 1 teaspoon garlic, (minced)
- 1 teaspoon smoked paprika
- 1 whole scotch bonnet pepper
- 1 cup basmati rice
- 1 teaspoon Creole salt
- 1 cup fresh corn
- 1 cup pigeon peas
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon bouillon powder (or more (optional))
- Salt and pepper to taste
Instructions
- 1
Wash rice until water runs clear. Drain water.
- 2
Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, and sauté for about 2 minutes.
- 3
Stir in the rice, followed by pigeon peas and corn. Sauté for another minute.
- 4
Pour in coconut milk, bouillon powder, and Creole spice with about 2 cups of water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 18 minutes. Stir occasionally from the sides to prevent burns; add more water if needed.
- 5
Adjust for salt and pepper.