Dinner

Jamaican Gungo Peas and Rice Recipe

40 min Cook
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Ingredients

3 cups chicken stock
2 ½ cups rice
1 can gungo peas 
1 sprig thyme
1 whole scotch bonnet pepper 
2 cloves garlic, crushed
4 whole pimento berries
1 piece ginger, crushed
1 cup coconut milk
1 tsp salt

Serves: 6-8

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prep time
10 min
cooking time
40 min
servings
6
total time
50 min

Equipment

  • Pot

Ingredients

  • 3 cups chicken stock

  • 2 ½ cups rice

  • 1 can gungo peas 

  • 1 sprig thyme

  • 1 whole scotch bonnet pepper 

  • 2 cloves garlic, crushed

  • 4 whole pimento berries

  • 1 piece ginger, crushed

  • 1 cup coconut milk

  • 1 tsp salt

Instructions

1
Bring chicken stock to a boil and add gungo peas.
2
Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.
3
Add coconut milk, salt, and adjust seasonings to taste, if necessary.
4
Add rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
5
Allow to steam for 30-40 minutes or until rice grains are tender.

Notes

To make chicken stock, bring 6 cups of water to boil, then add chopped escallion, thyme, ginger, onion, chicken neck and back and allow to boil for 1 hour and then strain. Use as directed.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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