Bajan Rice and Peas (Barbados Pigeon Peas and Rice)

  • Total time - 1 hour 15 minutes (plus soaking peas)
  • Preparation - 15 minutes
  • Cook time - 1 hour
  • Servings: 6
  • Country: Barbados
A plate of Bajan Rice and Peas, golden rice mixed with dark peas, garnished with thyme.

Pigeon Peas must be pre-soaked and par-boiled. Using salted beef adds a deep savory and smoky flavor, but for a vegetarian version, you can omit it and use vegetable broth instead of water. The key to the Bajan version is simmering the peas with herbs first, which are then removed, allowing the rice to absorb all the flavor.

Ingredients

For the Rice and Peas

  • 1 cup pigeon peas (dried, soaked overnight)
  • 6 cups water
  • 2 cups long grain rice (rinsed)
  • 100 g salt beef (diced, optional)
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 3 pieces sprigs fresh thyme
  • 2 pieces garlic cloves, whole (smashed)
  • 2 pieces bay leaves
  • salt and black pepper

Instructions

Step 1: Preparing Peas and Meat

Soak dried pigeon peas (or beans) overnight. Skip this step if using canned peas.

In a large pot, combine peas, salt beef (if using), onion, thyme, garlic, and bay leaves with 4 cups of water. Bring to a boil and simmer for about 20-30 minutes until the peas are soft (but not mushy). If using dry, unsoaked peas, cooking will take approximately 1 hour.

Step 2: Adding the Rice

Remove the thyme, garlic, and bay leaves. If the liquid is running low, top up with the remaining 2 cups of water. Add the rinsed rice and the diced tomato. Season with salt and pepper to taste.

Increase heat to a rolling boil, then immediately reduce to minimum, cover tightly, and simmer for 20-25 minutes without stirring. The rice should absorb all the liquid during this time.

Step 3: Finishing

Turn off the heat and let the rice sit, covered, for 10 minutes. This finishes the cooking and keeps the rice fluffy.

Uncover and gently fluff the rice with a fork. Serve hot as a side dish to any Caribbean stew or fish.