Cook-Up Rice with Pigeon Peas
A comforting one-pot rice dish made with pigeon peas, coconut milk, herbs, and smoked sausage. The grains cook up fluffy and savory, with the rich, seasoned pot liquor absorbed into every spoonful.
Prep
20m
Cook
40m
Serves
4
Regional versions
Compare how this dish changes by country.
- Anguilla
- Bermuda
- Dominican Republic
- St. Kitts & Nevis
- St. Martin
- Montserrat
- Puerto Rico
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 250gSmoked Sausage (fully cooked and sliced)
- 20mlVegetable Oil
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 5gFresh Thyme
- 1pcsBay Leaf
- 300gWhite Rice (rinsed)
- 200gPigeon Peas (cooked and drained)
- 400mlCoconut Milk
- 400mlWater
- 10mlBrowning Sauce
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the smoked sausage and cook until browned and heated through.
- 02
Add the onion and cook until softened, then stir in the garlic.
- 03
Add the white rice and pigeon peas and stir so they are coated with the oil and seasonings.
- 04
Pour in the coconut milk and water, then add the fresh thyme, bay leaf, browning sauce, salt, and black pepper.
- 05
Bring the pot to a gentle boil, then reduce the heat to low, cover, and cook until the white rice is tender and the liquid has been absorbed.
- 06
Let the rice rest off the heat for a few minutes, then fluff it gently and remove the bay leaf before serving.
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