🇧🇧 Barbadian Cuisine

Bajan Rice and Peas

Rice Cooked with Pigeon Peas

Prep Time 35 min
Servings 6
Difficulty Easy
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.

Ingredients

Instructions

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