Bowl of Peas & Rice
(click to enlarge)

Peas & Rice


Barbados
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
***
55 min
Yes		 A popular side dish in Barbados. This simple version does not include the 1/4 pound of Salt Beef usually called for, so can be made vegetarian. See also Comments.




2/3
2
1
1-1/2
2-1/2
tt
2
c
oz
T
c
c

t
Pigeon Peas (1)
Onion
Olive Oil ExtV
Rice (2)
Broth, Light (3)  
Herbs (4)
Salt
Do Ahead   -   (45 minutes + soak 8 hrs or overnight)
  1. IF Using dried PIGEON PEAS soak overnight with a half tablespoon of salt, or at least 8 hours.
  2. IF Using dried Pigeon Peas, place in a sauce pan with water to cover well. Bring to a boil and simmer covered until Peas are tender, about 35 minutes. Drain and rinse. You can hold to the next day in the fridge.
Prep   -   (15 min)
  1. Chop ONION small.
  2. Chop HERBS small.
  3. IF Using: Cap and seed SCOTCH BONNET and chop fine. Add to herbs.
Run   -   (40 min)
  1. In a Rice Cooker (easiest) or 3 quart Sauce Pan, mix All Items. If a rice cooker, just turn it on. In a Sauce Pan, bring to a boil, cover tightly and let it steam on low heat for 20 minutes or so. Let rest for 10 minutes.
NOTES:

  1. Pigeon Peas:

      The amount given is for dried peas. If you use Fresh, Canned, or Frozen, use about 2 cups For details see our Pigeon Peas page.

  2. Rice:

      Long Grain rice is dominant in Barbados as it grows well in the tropics, and is the kind grown by their suppliers. Thai Jasmine will work fine.

  3. Broth:

      The broth and salting are commonly provided automatically by including 4 ounces of Salt Beef or Salt Pork with an an initial simmer before adding rice. Here we provide Broth and Salt. Chicken or Pork broth are appropriate, or you can use a good Vegetable broth to make the recipe vegetarian. If you don't have any on hand you can Bouillon.

  4. Herbs:

      These can be your choice. Oregano, Thyme, Parsley, Cilantro, Scallions, Garlic, and Sage are all used. A Scotch Bonnet Chili may also be included.

  5. Scotch Bonnet Chili:

      These are not much available any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  6. Rice Cooker:

      All measures on this site are Real Cups, not the much smaller Asian Rice Cups.

  7. Comments:

      This dish is made in variations throughout the Caribbean. In Jamaica, "peas" are Red Kidney Beans, and that's what they use there. While Pigeon Peas dominate in Barbados, some people use Red Kidney Beans, others use Black Eyed Peas.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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