Pigeon Pea and Coconut Rice Bowl with Crispy Shallots
A fragrant rice bowl featuring tender pigeon peas simmered in coconut milk, topped with golden shallots. This puerto rican-inspired vegetarian 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
- 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.
- Step 2: Cook brown rice in 2 cups water for 25 minutes until fluffy; fluff with a fork.
- 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.
- Step 4: Stir cooked pigeon peas into rice; add 2 tbsp lime juice and 1/4 cup chopped cilantro. Serve topped with crispy shallots.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pigeon Pea and Coconut Rice Bowl with Crispy Shallots take to make?
Total time is about 100 minutes (30 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pigeon Pea and Coconut Rice Bowl with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried pigeon peas from drying out.
Can I substitute ingredients in Pigeon Pea and Coconut Rice Bowl with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pigeon Pea and Coconut Rice Bowl with Crispy Shallots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pigeon Pea and Coconut Rice Bowl with Crispy Shallots?
Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
