Turks & Caicos Peas and Rice

About This Recipe

Peas and rice is the cornerstone side dish across the Turks & Caicos. Pigeon peas are simmered with fluffy long-grain rice, coconut milk, and thyme, lending a nutty sweetness that pairs beautifully with grilled fish or chicken.

Ingredients

Serves 6

• 2 cupslong-grain white rice
• 1 canpigeon peas(400 g, drained)
• 1 cancoconut milk(400 ml)
• 2 cupswater
• 3 sprigsfresh thyme
• 1 tspsalt

Instructions

1. 1

   Combine liquids

   Pour coconut milk and water into a medium saucepan and bring to a boil.

2. 2

   Add ingredients

   Stir in rice, pigeon peas, thyme, and salt.

3. 3

   Simmer

   Reduce heat to low, cover, and cook 18–20 minutes until liquid is absorbed.

   Do not lift the lid during cooking.

4. 4

   Rest and fluff

   Remove from heat, rest 5 minutes, then fluff with a fork and discard thyme sprigs.

Variations

• •

  Add diced onion and garlic sautéed in oil before the liquid.

• •

  Use black-eyed peas as a substitute.

Storage

Refrigerate up to 4 days; reheat with a splash of water.

Frequently Asked Questions