Rice and Pigeon Peas

Rice and Pigeon Peas Recipe

  • 2 cups water
  • 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's) 
  • 1 teaspoon olive oil 
  • 1/2 teaspoon salt 
  • 1 tablespoon olive oil 
  • 1 cup chopped onion 
  • 1/4 cup chopped Canadian bacon (about 3 ounces) 
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (15-ounce) can green pigeon peas, drained 
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Green onions (optional)


Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.


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