Pigeon Peas and Rice is a Caribbean staple that combines tender legumes with long-grain rice in one pot, traditionally simmered with ham hock and garlic for deep, earthy flavor. The dish works with water, coconut milk, or both, and optional heat from habanero peppers.
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Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of water or broth to restore texture.
Soaking is not included in the cook time, so it's a separate step. You can reduce soaking time but overnight is traditional and ensures even cooking.
Black-eyed peas are a direct substitute and will cook in approximately the same time, about 45 minutes until tender.
Yes. Use 6½ cups water and 1½ cups coconut milk together for a creamier result, or adjust to your preference.
The recipe notes smoked bacon or liquid smoke work well as substitutes for depth of flavor. Use 2 tablespoons liquid smoke plus smoked bacon if ham hock is unavailable.
Cook covered at medium heat for 20–30 minutes. The rice is tender when it absorbs the liquid and is no longer hard when bitten.
