Thread: Caribbean Pigeon Peas and Rice (Anguilla)

Pigeon Peas and Rice

Ingredients:

1 tablespoon butter
1 cup rice
1/4 teaspoon dried thyme
1 dash hot pepper sauce
1 15-oz can pigeon peas
water
freshly ground black pepper
salt
juice of one lime

Instructions:

In a saucepan, melt butter over medium heat. Stir in rice, thyme, and a dash of hot pepper sauce.

Rinse and drain pigeon peas. Add peas to rice, stirring to combine.

Add enough water to cover the rice and peas by the width of two fingers. Increase heat and bring mixture to a boil. Stir. Lower heat to a simmer and cook until most of the liquid has evaporated (it will look like little volcanos erupting all around).

Cover saucepan and let rice steam for about 15 minutes. Stir mixture, season to taste with salt and pepper. Squeeze the lime juice over and serve.