Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Puerto Rico Style Pigeon Pea Rice Recipe
    Lost? Site Map

    Puerto Rico Style Pigeon Pea Rice

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Sharon123's Note:

    From Tyler Florence's cookbook, Eat This Book, a yummy recipe that I have made vegetarian by substituting vegetable stock for chicken stock. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the pigeon peas and bay leaves in a large pot. Cover with 3 quarts cold water and put over high heat. Cover, cook about 1 1/2 hours until tender. Halfway through, season with salt and pepper(this gives beans time to soften so that seasoning can penetrate). Check water periodically and add more water if necessary to keep beans covered. Drain, reserving 4 cups of the cooking liquid.
    2. 2
      Preheat the oven to 350*F. Coat a large Dutch oven or other ovenproof pot with the oil over medium heat. When oil begins to smoke, add onion, garlic and peppers and cook, stirring, for 10 minutes, or until vegetables are softened but not browned. Pour in the vegetable stock, bring to a simmer, and cook until liquid has evaporated.
    3. 3
      Stir in the cumin, coriander and cayenne. Stir in the rice and the cooked pigeon peas along with the reserved 4 cups of cooking liquid.
    4. 4
      Add the lime juice and salt to tast and stir everything together.
    5. 5
      Cover and cook for 20-30 minutes, until rice is tender and liquid absorbed.
    6. 6

    Ratings & Reviews:

    • on October 26, 2012


      Delicious! BUT 20-30 minutes wasn't enough time to cook the white rice. I chose not to use brown rice for fear it wouldn't cook. The white rice was barely done after 40 minutes. BUT the pigeon peas were absolutely perfect following these directions & the amount of liquid left was exactly 4c! It fit perfectly into my 4Q dutch oven. Just enough zip to it; none of the spices were overwhelming, Thank you! Made for Veggie Swap 10/12.

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


    Nutritional Facts for Puerto Rico Style Pigeon Pea Rice

    Serving Size: 1 (211 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 584.2
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 18.7 mg
    Total Carbohydrate 101.5 g
    Dietary Fiber 13.4 g
    Sugars 1.9 g
    Protein 21.5 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes