Dominican Rice and Pigeon Peas

The Dominican Republic plays host to a very flavorful cuisine, and rice is served with most meals.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 3 scallions, roughly chopped
  • 3 garlic cloves
  • 1 tsp. dried oregano
  • 1⁄2 small white onion, peeled and sliced
  • 2 cups water
  • 1 cup long-grained white rice
  • 1 can (15 oz.) pigeon peas
  • 1 Tbsp. butter
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup pitted green olives


  • Place the scallions, garlic, and oregano in a blender with 1 cup of the water. Purée until smooth.
  • Combine the scallion purée, onion, rice, peas, and the remaining water in a small pot. Bring to a boil, then reduce to a very low simmer. Cover and cook for 18 minutes. Let rest for 5 minutes, covered, then stir in the butter, salt, and pepper, and add the olives.