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    You are in: Home / Recipes / Pigeon Peas and Rice (Anguilla) Recipe
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    Pigeon Peas and Rice (Anguilla)

    Pigeon Peas and Rice (Anguilla). Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 35 mins

    24 hrs

    35 mins

    GiddyUpGo's Note:

    This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on. earth, and Anguilla is my ninth stop. Pigeon peas and rice is the national dish of Anguilla. Check yor local Mexican market to find pigeon peas.

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    1. 1
      Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
    2. 2
      Drain and rinse the peas.
    3. 3
      If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
    4. 4
      There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
    5. 5
      Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
    6. 6
      Simmer until the liquid is absorbed (for about 20 minutes).
    7. 7
      Add salt and pepper to taste.

    Ratings & Reviews:

    • on October 10, 2013


      Fantastic recipe. I squeezed the lime juice over after cooking. I like the freshness that way.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pigeon Peas and Rice (Anguilla)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 346.8
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 2.0 g
    Cholesterol 7.6 mg
    Sodium 35.0 mg
    Total Carbohydrate 65.3 g
    Dietary Fiber 7.0 g
    Sugars 0.0 g
    Protein 12.4 g

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