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
Instructions
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Instructions
Measure long-grain white rice into a mixing bowl.
Under running cold water stir the rice with your hand while the bowl fills with water. Stir continuously in one direction. The water will be very milky.
Pour off this water and repeat this process two additional times. The last time, drain all the water.
This recipe is for a rice cooker but you can cook it in a pot as almost everyone does. I use a cooker my dish is on autopilot and I don't have to worry about messing up one of the event's signature dishes.
In a Rice Cooker
It's pretty simple, place all ingredients in the rice cooker, stir, and hit the white rice button. That's it.Â
Do not drain the peas.
In 40 minutes you will have perfect Gungo pea rice and peas. Open the cooker, remove peppers, onions, and thyme, and stir.
On the Stovetop
Bring water, coconut, and beans or peas to a boil. Add rice, salt, thyme, onions, and peppers. Cover and reduce heat to low. Do not drain the peas.
Cook for 20 minutes. Turn the heat off and let sit for 5 minutes.
Remove the lid, remove peppers, onions, and thyme, and stir.
