Pigeon Peas with Yellow Rice

Daily Inspiration S


A flavorful taste of the Caribbean.

Recipe is from Gourmet Magazine.


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


  • 1
    cubanelle pepper, seeded and chopped
  • 5 small
    fresh sweet peppers, halved and seeded
  • 1/2 c
    chopped onion
  • 2
    chopped garlic gloves
  • 1 1/4 c
    chopped cilantro, coarsely chopped
  • 1
    roma tomato, chopped

  • 1/4 lb
    diced ham
  • 1/4 c
    annatto oil
  • 1/3 c
    pimento-stuffed olives, chopped
  • 1 Tbsp
    capers, drained
  • 2 c
    long grain white rice
  • 15 oz
    pigeon peas, rinsed and drained
  • 3 1/2 c

How to Make Pigeon Peas with Yellow Rice


  1. Purée first six sofrito ingredients in a food processor.
  2. Cook ham in annatto oil in pot over medium-high heat (be sure that ham is dry before adding it to the oil), stirring occasionally, until starting to crisp up, approximately 4 minutes.
  3. Add sofrito ingredients, olives and capers and cook, stirring, until liquid has evaporated - about 5 minutes.
  4. Add rice and cook, stirring, until it sizzles - approximately 2 minutes.
  5. Stir in the peas, water and 1 1/4 tsp. salt - bring to a simmer. Simmer uncovered over medium-high heat until almost all of the liquid is absorbed - approximately 10 minutes. Reduce heat to medium when water falls below the level of rice. Gently stir from bottom to top, then smooth the top of the rice.
  6. Cut a parchment paper large enough to cover the rice. Place parchment directly over rice and cover pot with a tight-fitting lid.
  7. Reduce heat to low and cook, undisturbed, for 30 minutes.
  8. Remove from heat, then discard parchment paper and gently fluff rice with a fork.

Printable Recipe Card

About Pigeon Peas with Yellow Rice

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Caribbean
Dietary Needs: Dairy Free

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