We made rice with green pigeon peas today. This is a dish from Puerto Rico as well as from the Dominican Republic.
Green pigeon peas… if we were to combine a regular pea with a black-eyed pea then that would probably be close to the unique taste of green pigeon peas. It’s no wonder why people for centuries have been enjoying these delicious peas…. yes, believe or not, people from India to East and West Africa and all the way to the Caribbean.
Makes me wonder why aren’t we eating more of them here in the United States.
Maybe it’s just a matter of letting everyone know to get the word out on this wonderfully savory little vegetable. So here’s the first of many recipes with green pigeon peas.
You can find these peas in cans from Goya Foods. Since we don’t have many Hispanic markets near my home, we buy them online.
Promise me you’ll try them. Enjoy!
- 1-15 oz. can green pigeon peas
- 2 cups rice
- 3 cups chicken stock
- 1 medium shallot, chopped in small pieces
- 1 clove garlic, minced
- 3 green onions, chopped
- 2 tablespoon tomato paste
- 1 tablespoon cilantro, chopped
- 1 tablespoon red pepper, chopped
- 3 tablespoon olive oil
Heat oil in heavy large pot over medium heat. Add shallots, green onions, garlic and peppers and cook for about 2 minutes. Stir in the peas and tomato paste. Then add chicken stock and bring to boil. Stir in rice; cover. Reduce heat to low and cook until rice is tender.