Traditionally, this dish is made with pigeon peas—cute, round, and tan, also called gandules, or the fun name, gungo peas. They’re a staple in markets with Latin American and Caribbean communities and it’s not unlikely that you’ll find them in your supermarket. Enjoy this recipe for Caribbean pigeon peas and rice, from Ellen Kanner’s beautiful book, Miami Vegan.
The pigeon peas and rice need to be cooked in advance before you start this dish. Plan ahead. In fact, the whole dish can be made ahead and reheated when you’re ready to serve. This recipe serves 4 to 6 and doubles beautifully.
How to serve: Caribbean pigeon peas and rice is a happy-making one-pot meal on a week- night, but it can be dressed up with a green salad dressed with a fruity vinaigrette or a simple slaw and served with cornbread. Add a dollop of your favorite fruit chutney and you’ve got a party.
Excerpted from Miami Vegan: Plant-Based Recipes from The Tropics to Your Table by Ellen Kanner ©2025 [publisher]. Reprinted by permission.
How to cook dried pigeon peas
Soak overnight (for this recipe, use about 1 cup dried), at least 8 hours. Drain, then combine in a roomy pot with plenty of water. Bring to a slow boil then lower the heat and simmer gently with the cover ajar for 45 to 75 minutes (this will depend on the size of the peas and how long they’ve been dried), until tender enough to give when squeezing between the thumb and index finger. Drain and allow to cool.
Here’s lots more information on ways to cook all kinds of dried beans with the Rancho Gordo method. Of course, you can speed up the process in an Instant Pot®. Here are instructions for this method.
More about Miami Vegan
Feast on Miami Vegan, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love— all with a plant-based spin. Taste it all with recipes like:
- Flaky guava cream cheese pastry
- Citrus-sparked and fish-free ceviche
- Creamy, coconutty Caribbean curry
- Savory Latin favorite picadillo
- Meltingly tender sweet plantains
- Classic gone vegan Key lime pie
Miami Vegan recipes awaken you to the pleasures of plants with easy techniques that up your game in the kitchen and make fresh produce sing. Discover how the spangle of citrus, the gentle warmth of chiles and spices and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.
Miami knows how to throw a party, and Kanner, author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner, invites you to be part of it. Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.
Learn more about Miami Vegan and about Ellen at her website, Soulful Vegan.
Miami Vegan is available on Amazon* and wherever books are sold.
More by Ellen Kanner on this site …
- Vegan Cheese Scones (also from Miami Vegan)
- Patatas Bravas
- Vegan Restaurants in Prague
- What is Kombucha, and Why Should You Be Drinking It?
Caribbean Pigeon Peas and Rice
Pigeon peas and rice is a traditional Caribbean dish that's simple and hearty. Cook the pigeon peas and rice ahead of time and it all comes together quickly.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 2 cups)
- 3 garlic cloves, chopped
- 1 green or red pepper, chopped (about 1 cup)
- 1/4 Scotch bonnet pepper, minced or 1 to 2 jalapeños, seeded and chopped, depending on how much heat you enjoy
- 2 celery stalks, chopped (about 1-1/2 cups_
- 1 medium tomato, chopped (or 1 cup canned diced tomatoes, drained)
- 1 teaspoon allspice
- 1/2 teaspoon cumin
- 2 cups cooked and cooled pigeon peas (from about 1 cup dry; see instructions above recipe box)
- 2-1/2 cups cooked and cooled brown rice, (from about 1 cup raw)
- 1 small handful fresh thyme leaves or 1/4 teaspoon dried
- 1 small bunch cilantro, coarsely chopped
- Sea salt and fresh ground pepper to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the chile pepper and celery, and continue cooking, stirring occasionally, for another 5 minutes. Stir in the chopped tomato and season with the allspice and cumin.
- Add the cooked pigeon peas and rice, stirring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes.
- Add the thyme, cilantro, salt, and pepper. Serve at once.
Explore lots more hearty vegan main dishes of all kinds.
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