Caribbean Coconut and Pigeon Pea Rice

Number of Portions
Caribbean Coconut and Pigeon Pea Rice


- 2 tbsp vegetable oil
- 1 tsp Schwartz Garlic Granules
- 1 tsp Schwartz Oregano
- 1 tsp Schwartz Sea Salt
- 1 tsp Schwartz Smoked Paprika
- 1 can pigeon peas, drained and rinsed
- 1 can coconut milk
- 375 ml water
- 2 tbsp tomato purée
- 100 grams desiccated coconut, toasted
- 275 gal sweet potatoes, peeled and cut into 1cm cubes
- 1 red pepper, diced
- 1 onion, diced
- 1 tbsp Schwartz Coriander Leaf
- 50 grams pimento-stuffed green olives, finely chopped
- 1 tbsp Schwartz Mild Chilli Powder
- 225 grams Arborio rice
- 2 tsp Schwartz Ground Cumin


Add the oil to a large pan over a medium heat. Add sweet potatoes, red pepper, onion, coriander, half the olives and the Mild Chilli Powder. Cook for three to five minutes, stirring occasionally, or until the pepper and onion are softened and the sweet potatoes are lightly browned.

Add rice, Cumin, Garlic Granules, Oregano, Smoked Paprika and Sea Salt. Cook and stir for two to three minutes, or until rice begins to look translucent.

Stir in the pigeon peas, coconut milk, water and tomato purée and gently bring to the boil. Reduce the heat over and simmer for twenty minutes, or until rice is tender and liquid has all been absorbed. Remove from the heat and leave to stand covered for five minutes. Fluff the rice with a fork.

Served topped with the toasted coconut and the remaining olives.


Pigeon peas are considered a pulse, in the legume family, that range from green to brownish in color. However, when skinned and split, they are yellow in colour and known as Toor dal or Toovar dal. Pigeon peas have a pleasant, slightly sweet, nutty taste. They are found dried or canned in online specialty stores.

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