Pigeon Pea and Coconut Rice Bowl with Crispy Shallots

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant rice bowl featuring tender pigeon peas simmered in coconut milk, topped with golden shallots. This Puerto Rican-inspired vegetarian recipe, ready in about 100 minutes, pairs dried pigeon peas, coconut milk, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 365 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried pigeon peas
• 1 cup coconut milk
• 1 cup brown rice
• 2 medium shallot
• 1/4 cup fresh cilantro
• 1/2 lime
• 1 tbsp vegetable oil

Instructions

1. Step 1: Rinse pigeon peas and soak in 2 cups water for 2 hours; drain and add to a pot with 1 cup coconut milk and 1 cup water. Simmer covered for 45 minutes until peas are tender.
2. Step 2: Cook brown rice in 2 cups water for 25 minutes until fluffy; fluff with a fork.
3. Step 3: Thinly slice shallots and fry in vegetable oil over medium heat for 3-4 minutes until golden and crisp; drain on paper towels.
4. Step 4: Stir cooked pigeon peas into rice; add 2 tbsp lime juice and 1/4 cup chopped cilantro. Serve topped with crispy shallots.