Recipe Details

Ernestine's Pigeon Peas and Rice

Number of Servings: 8

Serving Size: 1 cup

Ernestine's Pigeon Peas and Rice

Name: Amount:
canola or corn oil 1 Tbsp
chopped onion 1 ea
green bell pepper, chopped 1 ea
can pigeon peas (check the Hispanic food aisle in your supermarket) 1 ea
tomato sauce 8 oz
water 1 cup
thyme 0.50 tsp
bay leaf 2 ea
salt 0.75 tsp
pepper 0.50 tsp
garlic powder 1 tsp
cooked rice 2 cups

Heat the oil in a large saucepan and saute the onion and bell pepper until slightly tender. Add the peas, tomato sauce, water, thyme, bay leaves, salt, pepper, and garlic powder and simmer for 3 minutes.


Add the rice and stir well. Heat for 2 minutes or until the rice is hot.

Nutritional Information (per serving)
Calories 135
Calories from Fat 19
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 492mg
Potassium 2mg
Carbohydrates 25g
Dietary Fiber 4g
Sugars 4g
Protein 4g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 1-1/2 Starch1 Vegetable