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Grenada
Pelau
One-pot rice dish of Grenada; chicken coated in caramelized brown sugar, then simmered with pigeon peas, coconut milk, sweet peppers, carrots, and celery; the sugar gives a hint of sweetness and the coconut milk gives a distinctive flavor; the workhorse of Grenadian home cooking; served as a full plate lunch with pumpkin or callaloo on the side.
Trinidad and Tobago
Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.
Puerto Rico
Arroz con gandules
Medium-grain rice cooked in one pot with pigeon peas, sofrito, cured pork, olives and annatto until a toasted crust forms on the bottom.