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bowls of pigeon pea and white rice
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4.50 from 2 votes

Pigeon Peas And Rice Recipe

Author: This Worthey Life

Ingredients

  • 4 tbsps extra virgin olive oil
  • 1 cup red onion diced
  • 3/4 cup roasted red pepper chopped
  • (4) 15 ounce cans of pigeon peas drained and rinsed
  • 3 cups low-sodium vegetable stock
  • (1) 14.5 ounce can of crushed tomatoes
  • (1) 8 ounce can of tomato sauce
  • (1) 13 ounce can of unsweetened coconut milk
  • 3-4 garlic cloves smashed and diced
  • 2 tbsps tomato paste
  • 3 tbsp cilantro chopped
  • 1 tbsp dried oregano or 2 tbsp fresh oregano
  • 1/2 tsp smoked paprika or chili powder
  • 1/8 tsp ground cumin
  • sea salt to taste
  • freshly cracked black peppercorns to taste
  • 3-4 jasmine rice Prepare according to the package cooking directions

Instructions

  • Remove the lid from the Instant Pot and select the Saute function. Add a tbsp of EVOO; when the oil is hot, add the diced red onions and chopped garlic. Cook the onions for approximately 5 minutes or until the onions are softened.
  • Add the pigeon peas, vegetable stock, crushed tomatoes, tomato sauce, tomato paste, roasted red peppers, and unsweetened coconut milk. Stir until the ingredients are combined. Allow the mixture to simmer for 15-20 minutes.
  • Next, add the dried oregano, smoked paprika, and ground cumin, and add sea salt and freshly cracked black peppercorns to taste.
  • Cook for an additional 10 minutes.
  • Add torn cilantro just before serving.
  • Serve with Jasmine or wild rice.