Pigeon Peas Rice with Sausage a Puerto Rican Classic

Serves 4 to 6 people



  1. In a large pot add oil and sofrito let cook and stir for about 2 minutes.
  2. Add sazon, chicken bouillon, adobo, tomato sauce, sausages, and olives. Cook/stir for couple of minutes.
  3. Add Pigeon peas, water, cilantro, culantro and then the rice.
  4. Let everything cook on medium heat uncovered. Stir in 5 minute intervals to prevent from sticking to the pot. Do this until most of the liquid has been soaked up by the rice.
  5. After most of the liquid has been soaked up, stir rice from the bottom up twice and form rice into a mini mountain.
  6. Cover the pot and let cook on low heat for 20 minutes. Do not uncover pot.
  7. After 20 minutes uncover the pot. Let steam out and then begin to gently stir rice from the bottom up. Rice should be vibrant in color and fluffy in texture.
  8. If still under-cooked cover pot and let cook for 10 minutes. 
  9. Once fully cooked, Buen provecho! 

Meats and Sides

  • This dish is typically served with fried meat of your choice: *pork chops or chicken.* Meat is seasoned to your liking with the following products: Adobo and sazon. 
  • Some sides that pair well with this dish are light *salads* and tostones (plantains)  





  • ¼ cup of Brown Sugar
  • 2 tbsp. Chili powder
  • Salt and black pepper
  • 1 tsp. Dried Oregano
  • ½ tsp. Cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 racks ribs
  • 1 cup chicken broth
  • 2 tbsp. Apple cider vinegar
  • 1 cup barbecue sauce


  1. Combine the brown sugar, chili powder, 1 tbsp salt, 1 tsp black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl. Rub the mixture on both sides of the ribs, and let refrigerate for 1 hour, or if you have time, overnight.
  2. Preheat the oven to 250°F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan, then cover with foil and seal tightly. Bake for 2 hours. 
  3. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  4. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
  5. Serve with Velveeta shells and cheese, and Corn.

Shopping list

Brown sugar

Chili powder


Black Pepper

Dried oregano

Cayenne Pepper

Garlic powder

Onion powder


Chicken broth

Apple cider vinegar

Barbecue sauce

Velveeta Shells and cheese 

Corn, canned or on the cob



Chicken Wings Ingredients:

  • 4lbs of chicken wings/drumsticks
  • 1 tablespoon of aluminum free baking powder (NOT baking soda)
  • ½ tsp. salt
  • 2 tsp. Garlic powder
  • A pinch of cracked pepper

Buffalo Sauce Ingredients:

  • ¼ cup unsalted butter, melted
  • ½ cup Frank’s Original Red Hot Sauce
  • 1-2 tablespoons of honey, white sugar or brown sugar

Blue Cheese Dip Ingredients: (Optional)

  • ½ cup crumbled blue cheese (softened)
  • ⅓ cup of sour cream
  • ¼ cup of mayonnaise
  • 2 cloves of garlic, minced
  • 1 tbsp. Lemon juice
  • A pinch of salt
  • A pinch of black pepper

To serve:

  • Ranch dressing
  • Blue cheese dressing (Recipe above)
  • Celery sticks 


  1. Preheat oven to 450 °F. Line a baking sheet with aluminum foil.
  2. Pat dry chicken wings with paper towels, squeezing out as much moisture as possible. Then transfer them into a large bowl.
  3. In a small bowl combine the baking powder, garlic powder, salt, and pepper. Whisk it well to combine, then sprinkle the mixture over the wings.
  4. Toss the wings through the baking powder mixture until coated evenly.
  5. Arrange the wings on the baking sheet leaving about an inch of space between each wing.
  6. Bake for 30 minutes; flip and continue to cook until the wings are crispy and have a golden brown color. (about 20-30 minutes longer)
  7. While the wings are cooking, whisk the hot sauce, butter, and sugar together. Toss the wings through the sauce until evenly coated.
  8. Serve wings with blue cheese dressing or ranch dressing, and celery sticks. 

The Original USVI Rum Punch



The only thing about rum punch that everyone can agree on is it's originally from the Virgin Islands. Beyond that, exactly where it was invented, what the recipe is, and who has the best version varies depending on who you ask. 

To get you started on making your own perfect version, try using this one.  It combines lime, orange, and pineapple juices with light and dark rum and a little bit of grenadine.

Servings: 2


  • 1/2 oz. Lime Juice
  • 4 oz. Orange Juice
  • 4 oz. Pineapple Juice
  • 1 1/2 oz. Dark Rum
  • 1 1/2 oz Light Rum
  • Grenadine ( just a splash, for color)


  • Mix ingredients together, pour over ice and sprinkle with nutmeg and garnish with an orange slice and a cherry. Add a biodegradeable straw (of course) and enjoy!