Rice and Pigeon Peas

Rice and Pigeon Peas

  • Recipe Serves: 8
  • Prep Time : 10 min
  • Cook Time : 40 min


  • 1 Tbsp. vegetable oil
  • 8 ounces ham, chopped
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 2 Knorr® Tomato Bouillon with Chicken flavor Cube(s)
  • 1 1/2 cups rice
  • 2 cans (15.5 oz. ea.) pigeon peas, rinsed and drained
  • 1 bay leaf
  • 3 cups water
  • 1/3 cup sliced green olives with pimento


  1. Heat oil in large saucepan over medium-high heat and cook ham, stirring until browned. Stir in onion and cook until softened. Add pepper and garlic and cook, stirring until softened.
  2. Crumble Knorr ® Tomato Bouillon with Chicken Flavor Cubes into saucepan and stir to combine. Stir in rice, pigeon peas and bay leaf. Add water and bring to a boil over medium-high heat. Reduce heat to low and simmer covered until all the liquid has been absorbed, about 20 minutes. Stir in olives; remove from heat and let stand 10 minutes. Discard bay leaf.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 8 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 8 servings
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU