Pigeon Peas and Rice (Anguilla) Recipe

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Pigeon Peas and Rice (Anguilla)
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  1. Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
  2. Drain and rinse the peas.
  3. If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
  4. There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
  5. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
  6. Simmer until the liquid is absorbed (for about 20 minutes).
  7. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 260.16 Kcal (1089 kJ)
Calories from fat 32.94 Kcal
% Daily Value*
Total Fat 3.66g 6%
Cholesterol 13.97mg 5%
Sodium 186.59mg 8%
Potassium 442.5mg 9%
Total Carbs 43.54g 15%
Sugars 0g 0%
Dietary Fiber 4.58g 18%
Protein 12.88g 26%
Vitamin C 0.1mg 0%
Iron 3.1mg 17%
Calcium 42.6mg 4%
Amount Per 100 g
Calories 316.54 Kcal (1325 kJ)
Calories from fat 40.08 Kcal
% Daily Value*
Total Fat 4.45g 6%
Cholesterol 17mg 5%
Sodium 227.03mg 8%
Potassium 538.4mg 9%
Total Carbs 52.98g 15%
Sugars 0g 0%
Dietary Fiber 5.58g 18%
Protein 15.68g 26%
Vitamin C 0.1mg 0%
Iron 3.8mg 17%
Calcium 51.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • high fiber

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