Pigeon Peas and Rice

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 6 servings
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1 tablespoon extra-virgin olive oil

6 strips applewood-smoked bacon, finely chopped

1/2 cup finely chopped onion

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

2 cups long-grain white rice

1 teaspoon kosher salt

2 tablespoons tomato paste

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

One 15-ounce can pigeon peas, drained and rinsed

One 14.5-ounce can chopped roasted tomatoes

2 cups low-sodium chicken stock

1/4 cup finely chopped cilantro leaves, for garnish

1/4 cup chopped scallions, for garnish


  1. Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
  2. Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
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