Caribbean Pigeon Peas and Rice Daddy Roy's Style

FREE Recipes for Caribbean Food

Pigeon Peas and Rice has long been a traditional dish from the islands. It's the National dish of Puerto Rico (Arroz con Gandules with Sofrito), and is made in similar wise in St. Maarten, the Bahamas, Jamaica and throughout the Caribbean and Latin America. I've been cooking this dish with near perfection since 1996, and not to brag, but my version is better!!! Prepared in 1 Hour 45 Min.

CARIBBEAN PIGEON PEAS AND RICE DADDY ROY'S STYLE

Posted by Daddy Roy on Aug, 17 2012 8,259 Views

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INGREDIENTS

General Items

2 - 15 Oz Cans of Pigeon Peas (Green or Dry. Found in the International Isle in Supermarkets)
1 - 14.5 Oz Can of Del Monte Diced Tomatoes
1 - 24 Oz Pack of Oscar Mayer Smoked Uncured Bacon (or Bacon of your choice or even Seasoned Pork)
2 - Large Red Onions
1 - Large Green Pepper
1 - 2 lb Bag of Uncle Ben's Converted Longrain Rice

Seasoning

1 - 2.5 Oz Container of Spice Classics Garlic Powder (not minced), or 1 Large Head/Bulb of Garlic
1 - 0.62 Oz Jar of McCormick Gourmet Collection Thyme Leaves
1 - 4 Oz Can of McKormick Pure Ground, Black Pepper
1 - 12 Oz Bottle of Crystal Louisiana's Pure Hot Sauce
1 - 10 fl oz Bottle of Kikkoman Naturally Brewed Soy Sauce (or Maggi will do)

Pots

1 - Large Skillet
1 - Large Pot

FYI

3 Teaspoons = 1 Tablespoon
2 Tablespoons = 1 Ounce
1 Large clove of Garlic = 1/2 Teaspoon of Garlic Powder

I recommend putting the bacon in the freezer for at leat 30 minutes to 1 hour, it makes it so much easier to slice.

DIRECTIONS

Cut up the pork or bacon into small little chunks and cook into a large enough skillet on the stove top until brown (almost burnt). When bacon is half cooked, add 2 tablespoons of Thyme, 2 tablespoons of Black Pepper and 2 tablespoons of Garlic Powder, and continue cooking until brown (almost burnt). The meat portion is meant to provide a background flavor, but one may indulge. Once the bacon is done to your satisfaction, decant some of the oil, and add chopped onions and green peppers to the pot with the meat and cook until onions and green peppers are completely sauteed (see third photo). Once this step is complete, pour everything into a large pot.

Add the 2 cans of pigeon peas, the can of diced tomatoes, 1 more tablespoon of thyme, 1 more tablespoon of black pepper, and 1 more tablespoon of garlic powder, hot sauce (1/2 the bottle), soy sauce (1/8 - 1/4 of the bottle), and 2 cans of water (use the empty pigeon peas cans) and let the mixture boil at med-high for approximately 10-15 min (Remember to taste the mixture before adding the rice, if it's not spicy enough add more black pepper and hot sauce. If it's too tart from the diced toatoes, add some more soy sauce and hot sauce.

Pour 2 cups of long grain Uncle Bens converted rice (NOT THE INSTANT KIND) into your mixture, stir, cover, and let simmer on med for approximately 5-7 minutes, at which time, you then stir once and continue cooking on low for 30-45 min or until cooked. After every 10 minutes or so you may want to stir the pot.

Special Notes: Enjoy the meal...Don't over eat! Pigeon Peas and rice goes very well with: Macaroni & Cheese, Oxtails, Baked Beans, Potato Salad, and Dressing...