Coconut Rice and Peas

Pigeon peas are popular in tropical areas like the Caribbean and parts of India. A great source of protein and iron, they have the creaminess of a black eyed pea but are a touch more meaty. This coconut rice and peas recipe is a variant of the Caribbean style gandules con coco. I skipped the tomato paste, emphasizing the coconut milk flavor more. Other versions, especially Dominican ones include squash. The recipe is naturally vegan and gluten free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
1/2 can of coconut milk
1.5 cups of rice (we used jasmine)
1/4red bell pepper chopped
1/4 onion, chopped small
1 can pigeon peas (15 oz)
1 T dried thyme
1 t garlic powder
Salt to taste
Pepper to taste
Tomato (a few ounces for garnish)

Method:

Cook onions and peppers in a pot on medium for a few minutes until beginning to turn translucent. Next toss in the rice and toast for 1 minute, stirring frequently. Now add in coconut milk and water. (Add in appropriate amount of water for the type of rice you’re using, subtracting for the ½ cup of coconut milk). Cover pot and let simmer for 20 minutes. Stir occasionally and if necessary add in additional water.