Pigeon Peas and Rice is a staple dish in the Bahamas, and a national, highly popular favorite meal. When serving Pigeon Peas and Rice, be sure to also serve some Johnycakes as an accompaniment.
Pigeon Peas and Rice Recipe-
(About 10 servings)
- 2 cups short grain white rice
- 15 oz. canned pigeon peas (also called “gandules”)
- 1 packet (6.33 oz.) sazon goya seasoning (a must have ingredient for authentic results)
- 2 tsp. adobo seasoning
- 4 oz. tomato sauce
- 1 tsp. chicken bouillon
- 2 tbsp. sofrito sauce
- 2 cups water
- 2 tbsp. olive oil
- Heat the olive oil in a cast iron or other heavy duty cooking pot over medium high heat. Whichever pot you use should have a tightly fitting lid.
- Add and stir in the bullion, tomato sauce, water, sazon, adobo and sofrito, and bring the mixture to a rolling boil.
- Add the pigeon peas into the pot, and let them boil for one full minute.
- Add in the rice.
- Stir the rice into the peas only slightly, do not over-stir for completely mixing together – you don’t want that for authentic, traditional Bahamian Pigeon Peas and Rice.
- Place the lid on and seal the pot tight.
- Reduce the heat to medium-low, and cook for 20 minutes.
- After 20 minutes, check and see how it looks. If the rice looks gummy, resist the urge to stir it! Just pit the lid back on allow to cook for a few more minutes, until the rice is well cooked, tender and firm.
- The bottom of the mixture will likely be a little crunchy, slightly burnt. If you want that included in your serving, when the rice is finished cooking, turn the heat off, keep the lid on tight, and allow it to sit for 5 to 10 minutes. The residual moisture in the pot will seep to the bottom and loosen up the crunchy hardened part of the dish, making it possible to scrape it up and incorporate it into your servings.
- Serve your Bahamian Pigeon Peas and Rice while fresh and nice and hot. Also serve some Johnycakes as an accompaniment.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)