| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 6g | 45g |
| sugars | fibre | protein | salt |
| 3g | 6g | 11g | 1.2g |
When I first encountered the Pigeon Pea and Rice recipe, it immediately brought back memories of the simplicity and comfort of home-cooked meals. There’s something universally satisfying about a well-prepared bowl of rice and beans, and this dish elevates that basic pleasure with a blend of aromatic spices and creamy coconut milk.
A Taste of Tradition
Growing up in the vast landscapes of Montana, my culinary roots are deeply intertwined with hearty, robust flavors. However, it’s the pursuit of new and exciting tastes that keeps me passionate about cooking. This Pigeon Pea and Rice recipe holds a special place in my heart because it combines the warmth of traditional fare with the exotic notes of coconut, cumin, and thyme. These ingredients create a rich, layered experience that’s both familiar and new.
Nutritional Benefits
Beyond its delicious taste, this recipe is also packed with health benefits. Pigeon peas are a fantastic source of protein and fiber, making this dish a nutritionally balanced meal. The rice provides necessary carbohydrates, giving you energy, while the mixture of vegetables brings in essential vitamins. Coconut milk not only adds a creamy texture but also contains healthy fats that are good for your heart. The use of chicken broth enhances the nutritional profile further by adding protein and essential minerals.
For those who are looking to embrace a more plant-based diet, this Pigeon Pea and Rice can easily be adapted. You can substitute vegetable broth for the chicken broth to make it completely vegetarian or vegan. The versatility of this dish makes it a kitchen staple, much like its cousins, the classic Red Beans and Rice or the vibrant Spanish Arroz con Gandules. Each of these dishes, much like Pigeon Pea and Rice, brings a perfect blend of comfort and nourishment to your table.
Perfect Pairings and Adaptations
If you’re planning to make this recipe part of a larger meal, consider pairing it with a fresh cucumber and tomato salad dressed with olive oil and lemon juice. The bright acidity will complement the rich and savory flavors of the Pigeon Pea and Rice. Additionally, dishes like grilled vegetables or even a simple carrot and ginger soup would work wonderfully alongside this rice dish.
Another reason I love this recipe is its adaptability. It’s easy to make it your own by adding or altering the spices. Want more heat? Throw in some chili flakes. Looking for more herby flavors? Fresh basil or parsley can be excellent substitutes for cilantro. This recipe is forgiving and allows for creativity, making it a delightful canvas for culinary experimentation.
In conclusion, the Pigeon Pea and Rice recipe is more than just a meal; it’s a journey through flavor and tradition. The combination of simple, wholesome ingredients with aromatic spices makes this dish a standout. Whether you’re cooking for a cozy night in or adding it as a side to a festive spread, this recipe is sure to become a favorite in your culinary repertoire.
What You’ll Need
- 1 cup dried pigeon peas, soaked overnight
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup coconut milk
- 2 cups chicken broth
- 1 bay leaf
- 2 green onions, chopped
- 1 tablespoon freshly squeezed lime juice
- Fresh cilantro, chopped (for garnish)
Method
Step One
Drain and rinse the soaked pigeon peas. Set aside.
Step Two
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Step Three
Add the minced garlic and diced bell pepper to the pot. Continue to cook for another 3 minutes until they are softened.
Step Four
Stir in the ground cumin, paprika, dried thyme, dried oregano, and black pepper. Sauté for about 1 minute until the spices are fragrant.
Step Five
Add the drained pigeon peas, long-grain white rice, salt, coconut milk, chicken broth, and bay leaf to the pot. Stir to combine.
Step Six
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Step Seven
Remove the pot from heat. Discard the bay leaf and fluff the rice with a fork.
Step Eight
Stir in the chopped green onions and freshly squeezed lime juice.
Step Nine
Garnish with fresh cilantro and serve warm.
