The recipe below is from St. Thomas & Carol Bareuther is a nutrionist here. Here's one from Puerto Rico:

PIGEON PEAS & RICE (serves 8)
2 TBL olive oil
1 small yellow onion, minced
1 stalk celery, minced
1 clove garlic, crushed
1/2 green bell pepper, seeded & minced
2 cups shelled pigeon peas (or use canned, drained)
1 TBL tomato paste
1/4 tsp cumin
1/2 tsp thyme
4 cups water
2 cups white rice
Salt & pepper to taste

In a deep saucepan saute the onion, celery, pepper & garlic in the oil until onion is soft. Remove from pan & set aside. Add water to saucepan & bring to a boil. Boil peas until just barely tender. (Skip this step if using canned.) Return vegetables to pan along with tomato paste & spices. Add rice & bring to boil. Reduce heat & cook until all water is absorbed.~~Angela Spenceley

Here is a link that might be useful: Coconut Red Beans & Rice

Meant to add that pigeon peas are sort of greenish & are similar to black-eyed peas but red beans would work with the above recipe. Spice it up as much as you like.