Pigeon peas and Rice

Name: Traditional Pigeon peas and Rice from Saint Vincent and the Grenadines
Prep time: 60 min
Cook time: 120 min
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 2 cups uncooked pigeon peas (also called massagana); 3 cups water or broth; 3 cups uncooked long-grain rice; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon ground thyme; 1 teaspoon ground black pepper; 1 teaspoon salt; 1/2 teaspoon ground allspice (optional); 1/4 cup vegetable oil or coconut oil; 1 bay leaf (optional); 2 tablespoons fresh parsley, chopped (for garnish)

Pigeon peas and Rice Saint Vincent and the Grenadines

A hearty dish combining pigeon peas, rice, and sometimes meat.

Saint Vincent and the Grenadines staple

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