Pigeon Peas and Rice

Pigeon peas and rice is a Caribbean rice dish made with coconut milk, herbs, and warm spices that simmer until the rice is light and fragrant. If you’re familiar with Jamaican rice and peas, this version follows that same tradition, just with pigeon peas instead of kidney beans.

Jamaican Rice and Peas

Rice and peas is a staple across the Caribbean, but especially in Jamaica, where it’s a classic side dish. A few years ago, my Jamaican friend Chris asked for rice and gungo peas for Christmas, which is how I learned just how traditional it is for the holidays. That version, infused with coconut milk, allspice, and scotch bonnet pepper, stuck with me, so I started making my own pigeon peas and rice with some of the same flavors. Bonus: You can make it in the Instant Pot in half the time.

Why You’ll Love This Rice and Peas Recipe

• Can be Quick & Easy: Traditional rice and peas is made on the stovetop, in this post I also share how to make it in Instant Pot and it cooks in 15 minutes.
• Plant-based: This is a naturally vegan side made with every day kitchen staples and pigeon peas, and it’s just as satisfying as it is flavorful.
• Versatile: Whether you’re using pigeon peas, kidney beans, or what you already have on hand, this method works and still gives you great results.

Why do Jamaicans say rice and peas?

Jamaicans use the term “rice and peas” to refer to rice cooked with legumes, even when the dish is made with red kidney beans or pigeon peas. In this context, “peas” is a general term for beans, so the name reflects tradition rather than the exact ingredient used. Most Guyanese people say peas and rice, which flips the order but has the same intent. And sometimes this same dish might be called a cook-up rice if it has meat.

Pigeon Peas and Rice Ingredients

A few simple every day kitchen staples, plus coconut milk and pigeon peas is all you need for this dish.

• Coconut Oil: Adds rich coconut flavor to the aromatics and the dish
• Green onions or scallions: Scallions add a burst of freshness at the end of the dish.
• Garlic cloves: Grated for extra flavor.
• Thyme: Adds a warm herbaceous flavor that gives the rice a deeper, more savory flavor.
• Thai Basil: I love adding Thai basil to rice dishes, it gives it a slightly sweet and bright flavor.
• Brown sugar (Optional): Sugar in rice and peas? Absolutely! Although it’s not traditional, it gives the onion a caramelized flavor without all the work of caramelizing onions
• Pigeon peas: Also known as gungo peas, this legume is earthy, nutty, and slightly sweet.
• Jasmine rice: Long-grain rice is perfect for this recipe. Rinse the rice before adding it to the pot.
• Coconut milk: Fresh coconut milk is always preferred but you can also use canned coconut milk, diluted in a 1:2 ratio.
• Salt: This enhances the overall flavor.
• Allspice berries: I add a few pimento berries/allspice berries. This is not a common ingredient in Guyanese cooking, but to borrow a delicious tip from my Jamaican friends, add some pimento berries to your rice dishes for a really nice spiced flavor.
• Scotch bonnet pepper: This adds a fiery spice to the dish. You can use any other kind of chili pepper (like wiri wiri or habanero) that you have available or simply leave it out.

See recipe card for quantities.

Dried Pigeon Peas versus Canned

I am using dried pigeon peas for this recipe. For best results rinse and soak your pigeon peas overnight. Soaking significantly reduces cooking time and can make the peas easier to digest.

You can also use canned pigeon peas for this recipe which makes it quicker and easier than cooking the peas from scratch.

How to cook dried Pigeon Peas

When ready to cook, drain and rinsed the soaked pigeon peas. Add them to a saucepan with water, salt, garlic and scallions. Cook on the stovetop over high heat until fork tender. This takes about an hour. You can also pressure cook the soaked pigeon peas in an Instant pot for 30 minutes to reduce cooking time.

Using Coconut Milk for Rice and Peas

Coconut milk is what gives rice and peas its signature flavor, so it’s a key part of the dish. Fresh coconut milk will always give the best result, but when that’s not an option, I use frozen grated coconut, canned coconut milk, or coconut milk powder depending on what I have on hand.

If you’re using coconut milk powder, mix it lighter than the package suggests. I usually use about half the packet for 3 to 4 cups of liquid to avoid an overly rich or oily texture, and it works really well in this recipe.

How to Make Pigeon Peas and Rice

Caramelize the base

I love making rice and peas in a skillet. It has a large base and the rice just steams perfectly. But you can use what you’re comfortable with. Most people use a deep saucepan or dutch pot.

I start by cooking the onions in some melted coconut oil. Then I add in a bit of brown sugar and let the onions caramelize in the brown sugar. You can skip this step completely if you like. Then I add the garlic and continue to cook for a minute or so.

Add the Pigeon Peas and Rice

Next, I add in the cooked pigeon peas. You can also use canned pigeon peas here if you like. Let that sauté for about two minutes, then add in the rinsed rice and coconut milk.

Then add in all of the remaining ingredients (except for the scallions): thyme, thai basil, scotch bonnet pepper, salt and pimento. Give it a good stir to distribute the ingredients.

Bring the pot up to a boil, then reduce the heat to low and let your rice steam. A good trick here is to cover the pot with some foil before adding on the cover, so that no steam escapes and the rice cooks evenly.

Fluff the Rice and Rest

After about 20 minutes of steaming the rice should be fully cooked and loose. Using a fork, I remove the thyme and thai basil stems and the scotch bonnet. If I come across any all spice berries, I remove those as well.

Then add the green onions then I gently fluff the rice and peas and mix to evenly distribute the peas and other aromatics. Then cover and let it rest for about 5 minutes before serving.

This final step helps the texture settle and the scallions steam a little. Don’t skip it and your rice will be light, fluffy and so flavorful.

How to Make Rice and Peas in the Instant Pot

Turn on the sauté function on your instant pot and wait until it is hot (it will beep when it is hot). Add coconut oil to the instant pot, then when it is hot (this should take about a minute) add the the diced onions and cook for a minute or two then add the brown sugar and let it caramelize until it becomes melted but still light brown in color.

Add the garlic and cook for a minute or 2 then add the cooked pigeon peas.

Mix together well then add washed Jasmine rice, followed by the coconut milk, salt, thyme, thai basil, scotch bonnet pepper and pimento berries.

Stir together, then seal the instant pot and set it to high pressure for 10 minutes. To set the instant pot to high pressure, you must first hit cancel to take it out of the sauté mode. In older models you then hit manual, adjust to the desired time and it’s ready to pressure cook. In newer models select pressure cook, adjust to high pressure and adjust the time. Alternatively you can also just select the rice option on the Instant Pot.

When the instant pot cooking cycle completes, release the pressure by venting the instant pot (see instructions in the instant pot manual for quick release venting).

Fluff the rice and peas with a fork and mix together to distribute any peas and seasoning that may have settled on top of the rice during cooking.

Storage

To refrigerate

Let the rice and pigeon peas cool completely, then transfer to an airtight container and store in the fridge for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through. If it looks a bit dry, add a splash of coconut milk or water to bring it back to life.

To freeze

Once cooled, place the rice and peas in a freezer-safe airtight container and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating. Warm it on the stovetop or in the microwave, adding a little liquid if needed to restore the texture.

What to Serve with Pigeon Peas and Rice

• Jerk Chicken: Bold, smoky, and packed with that signature jerk seasoning, this pairs perfectly with rice and peas. The coconut milk in the rice helps balance the heat while soaking up all the flavorful juices from the chicken.
• Stew Chicken: This dish starts with well-seasoned chicken that’s browned to build flavor, then simmered in a rich, savory sauce with onions, garlic, tomatoes, and spices. Spoon it over rice and peas so the thick gravy can soak into the rice.
• Curry Chicken: Made with Caribbean curry powder, tender chicken, and a well-seasoned gravy, this is a comforting pairing. The coconut rice absorbs the curry sauce, making each bite more flavorful.
• Oxtail: Cooked until tender in a deeply seasoned gravy, oxtail is a classic Caribbean favorite. Rice works perfectly here to balance the richness and catch every bit of that sauce.

Tips for the Best Rice and Peas

• Keep the Scotch bonnet whole. This gives the rice and peas that signature flavor without making it overly spicy. If it breaks open during cooking, the heat will be much stronger.
• Use the right rice. Long-grain rice like jasmine works best here because it cooks up light and separate instead of clumping together.
• Make sure your liquid is balanced. Too much liquid can make the rice soft, while too little can leave it undercooked. The right ratio is key for getting that perfect texture.
• Let it sit before serving. After fluffing, give the rice a few minutes to rest so the texture settles and the grains firm up slightly.

Frequently Asked Questions