Bajan Rice and Peas

Name: Bajan Rice and Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Barbadian
Ingredients: 2 cups long-grain rice; 1 can pigeon peas, drained; 1 cup coconut milk; 2 cups water; 2 stalks scallion, chopped; 2 sprigs fresh thyme; 1 clove garlic, minced; 1 tbsp butter or coconut oil; Salt and pepper to taste

Rice and Peas (rice an PEEZ)

Rice Cooked with Pigeon Peas

⏱ Prep Time 35 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 310 kcal

Fluffy rice cooked with pigeon peas, coconut milk, thyme, and scallion, a staple side dish served with virtually every Barbadian main course.

Nutrition & Info

Protein 8.0g

Carbs 56.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

heavy pot with lid wooden spoon

Presentation Guide

Vessel: serving bowl

Garnishes: fresh thyme sprig

Accompaniments: any main dish

Ingredients

2 cups long-grain rice
1 can pigeon peas, drained
1 cup coconut milk
2 cups water
2 stalks scallion, chopped
2 sprigs fresh thyme
1 clove garlic, minced
1 tbsp butter or coconut oil
Salt and pepper to taste

Instructions

1
Rinse rice in cold water until water runs clear. Drain well.
2
In a heavy pot, heat butter and saute scallion and garlic for one minute until fragrant.
3
Add rice, pigeon peas, coconut milk, water, thyme, salt, and pepper. Stir once to combine.
4
Bring to a boil, then reduce heat to very low. Cover tightly and cook for twenty minutes.
5
Remove from heat and let stand covered for five minutes. Fluff with a fork before serving.

💡

Did You Know?

In Barbados, rice and peas almost always means pigeon peas, unlike Jamaica where kidney beans are used.

Chef's Notes

Equipment Tips

heavy pot with lid
wooden spoon

Garnishing

fresh thyme sprig

Accompaniments

any main dish

The Story Behind Bajan Rice and Peas

Rice and peas is the universal side dish of the Caribbean, with each island having its own variation. The Bajan version uses pigeon peas, which grow abundantly on the island, combined with coconut milk for richness. This dish reflects the blend of African rice cultivation knowledge and Caribbean ingredients that defines much of Barbadian cuisine. No Sunday lunch or holiday table is complete without a pot of perfectly seasoned rice and peas.

🕐 Traditionally enjoyed everyday accompaniment 📜 Origins: Traditional Caribbean

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