Rice and Gungo Peas Recipe

60 minutes


serves 1

Otherwise known in parts of the world as pigeon peas and rice OR beans and rice, it’s often served in the Jamaican home as a side during Sunday dinner. Jamaicans love the distinct taste of the coconut milk, seasoned with Caribbean favourites such as thyme, onion, escallion.

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1 can LASCO Gungo Peas
3 cups Water
1 can/sachet LASCO Coconut Milk or LASCO Coconut Cream Powder
2.5 cups White Rice
2tsp Salt or to taste
1tbsp Sugar
0.5tsp Cinnamon
0.5tsp Nutmeg
2stalks Escallion
1 sprig Thyme
1clove Garlic
6 grains Pimento berries
2tsps LASCO Jerk Seasoning
1tsp LASCO Crushed Pepper Sauce



Empty LASCO Coconut Milk in a large sauce pan or pot.
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Add 4 cups water, salt, scallion, thyme, garlic, pimento berries, LASCO Jerk Seasoning and nutmeg.
Boil for 5 minutes.
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Drain LASCO Gungo Peas and add to the pot. Add rice, stir well, reduce flame and allow to cook until rice grains are tender and liquid has been absorbed.
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