Just like white rice is the staple in Asian cuisines, “rice and peas” is the standard bearer side dish for Jamaican meals. It is a must that you learn how to make great rice and peas if you plan to entertain any Jamaican family or friends. There are 2 versions of rice and peas made in Jamaica. There is the traditional version, Rice and Peas, made with kidney beans. This is what you’ll find in almost every Jamaican household and restaurant. And there is also Gungo Rice and Peas made with Pigeon Peas also known as Gungo Peas. The Gungo Pea version was typically made during the Gungo Pea season, but now they are a common canned staple.
I prefer the Gungo pea to the kidney bean because I’m not a real fan of the skin texture of the kidney bean. I also think the Pigeon pea has a better flavor.
This recipe will be great with other Jamaican dishes such as Brown Stewed Chicken, Oxtails, and Jerk Pork or Chicken.
The real stars of the show are the thyme, scallion, and scotch bonnet peppers. Don’t worry, this is NOT a spicey dish. The peppers steam in the rice and release a nice flavor and you remove them with the scallion and thyme when the cooking is finished. Just be careful not to break them, or you will have a spicy dish.
I married into a Jamaican family so I’ve gotten to learn firsthand from some of the best Jamaican cooks. They usually look at me funny when they see the rice cooker, but soon forget about it when they start eating. Since I used the canned Gungo Peas, I’m not cooking beans/peas first to add rice to the pot. Basically, I’m cooking rice with the beans added, and I prefer a rice cooker to a pot for that. But you can cook this in a pot if you prefer.
Jamaican Gungo Rice and Peas
Ingredients
Rice and Peas
- 1 lb White Rice Long grain
- 1 can Coconut Milk 15oz
- 1 can Pigeon Peas, Grean 15oz Can, also known as Gungo Peas
- 1.5 tsp Salt Morton Coarse Kosher Salt
- 2 cup Water
- 2 ea Scotch Bonnet Pepper Or Habanero Pepper
- 4 ea Green Onions Cleaned, whole
- 8 Sprig Thyme Fresh
Instructions
Rinse the Rice
- Place the long-grain white rice in a mixing bowl.
- Under cold running water, stir the rice with your hand while the bowl fills with water. Stir continuously in one direction; the water will become milky.
- Pour off the water and repeat this rinsing process two more times. On the final rinse, drain the water completely.
Cooking Options
- This recipe is versatile and can be made in either a rice cooker or on the stovetop. While a rice cooker simplifies the process, cooking on the stovetop is the traditional method used by many.
In a Rice Cooker
- Place the rinsed rice, peas, coconut milk, water, salt, thyme, onions, and Scotch bonnet pepper directly into the rice cooker.
- Stir the ingredients together and press the white rice setting.
- Do not drain the peas.
- After about 40 minutes, your rice and peas will be perfectly cooked. Remove the Scotch bonnet pepper, onions, and thyme sprigs, then fluff and stir the rice before serving.
On the Stovetop
- In a large pot, bring the water, coconut milk, and peas or beans to a boil.
- Add an additional
- Add the rinsed rice, salt, thyme, onions, and Scotch bonnet pepper.
- Cover the pot, reduce the heat to low, and let the rice simmer for 20 minutes. Do not drain the peas.
- Turn off the heat and let the pot sit, covered, for 5 minutes.
- Remove the lid, take out the Scotch bonnet pepper, onions, and thyme sprigs, then stir and fluff the rice before serving.
Enjoy your delicious Gungo pea rice and peas!
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