Pigeon Peas and Rice is a beloved dish in Anguilla, a small Caribbean island known for its stunning beaches, rich cultural heritage, and delicious cuisine. This flavorful recipe combines tender pigeon peas with fragrant long-grain rice, onions, red bell pepper, and aromatic herbs and spices to create a satisfying and comforting dish that's perfect as a side or main course. With its simple yet flavorful ingredients and easy preparation, Pigeon Peas and Rice is a must-try for anyone looking to experience the authentic flavors of Anguilla.
1 cup pigeon peas (soaked overnight, drained and rinsed)
2 cups long-grain rice
4 cups water
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp tomato paste
1 tsp dried thyme
Salt and black pepper, to taste
Heat the vegetable oil in a large pot over medium heat. Add the onion and red bell pepper and sauté until softened, about 5 minutes.
Add the garlic and sauté for an additional minute.
Add the tomato paste, thyme, salt, and black pepper, and stir until the tomato paste is well incorporated.
Add the soaked pigeon peas and stir to combine.
Add the water and bring to a boil.
Add the rice and stir to combine.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
Serve hot as a side dish or as a main meal with your favorite toppings like fresh herbs, lime juice, hot sauce, or shredded coconut.
Enjoy the delicious flavors of Anguilla in this classic Pigeon Peas and Rice recipe!