Recipe courtesy of Joseph Simmons

Peas and Rice

  • Level: Easy
  • Total: 40 min
  • Active: 5 min
  • Yield: 6 servings
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2 cups long-grain white rice

2 tablespoons butter 

2 cloves garlic 

1 bay leaf 

Pinch dried oregano 

Pinch dried thyme 

Salt and pepper

Salt and pepper 

2 cans pigeon peas or red beans 

2 scallions, thinly sliced


  1. To a saucepan add 3 1/2 cups water and the rice, butter, garlic, bay leaf, oregano, thyme and some salt and pepper. Bring to a boil, cover, and simmer until the rice is tender and the liquid is about half evaporated, 30 minutes.
  2. Toss in the pigeon peas and their liquid, and season with salt and pepper. Cover and simmer on low for another 5 minutes.
  3. Plate the peas and rice, top with the scallions, and toss together.