Rice and Peas

  • Yield: 6 servings

This dish is typically made with dried gunga beans or pigeon peas; for convenience, try the canned version instead. Sometimes red beans are used.


1tablespoon canola oil
1large onion, chopped
2cups long-grain white or basmati rice
1-- (13.5-ounce) can coconut milk
1 1/2cups water
1-- (15 1/2-ounce) can pigeon peas
2-- sprigs fresh thyme left on the stems or 1 teaspoon dried
6-- scallions, minced
-- Salt and freshly ground black pepper


  1. Heat oil in a large saucepan with tight-fitting lid over medium heat. Add onions and saute 2 minutes to soften. Add rice and stir well to coat. Add coconut milk, water and pigeon peas with can liquids; stir well. Add thyme stems or dried thyme and bring to a boil. Immediately reduce heat, close pot firmly, and simmer very slowly 35 minutes until rice is tender. Allow to rest covered 10 minutes. Remove lid and add scallions, salt and pepper. Remove thyme sprigs, if any, and serve. 

Nutritional Info *per serving

  • Calories 485
  • Fat 17g
  • Saturated Fat 13g
  • Cholesterol 0mg
  • Sodium 16mg
  • Carbohydrate 72g
  • Fiber 7g
  • Sugars 3g
  • Protein 11g