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Main course · Caribbean

Trinidadian Pigeon Pea and Coconut Rice

35 min Serves 4 ~656 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 350 g long grain rice
  • 400 g pigeon peas
  • 400 ml coconut milk
  • 1 onion
  • 2 garlic cloves
  • 2 spring onions
  • 2 fresh thyme sprigs

Nutrition (per serving)

Calories
656 kcal
Protein
16.3 g
Carbohydrate
94.9 g
of which sugars
6.6 g
Fat
21.6 g
of which saturates
17.9 g
Fibre
9.9 g
Salt
0.07 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  2. 2

    Rinse the rice and add it to the pot with the pigeon peas, coconut milk, 300ml water and the thyme sprigs.

  3. 3

    Bring to the boil, then cover and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

  4. 4

    Lift out the thyme sprigs and fluff the rice with a fork.

  5. 5

    Scatter with the sliced spring onions and serve.

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