Rice and Gungo Peas Recipe

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Rice and Gungo Peas 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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Rice and Gungo Peas Recipe

total time
60 min


  • Saucepan


  • 1 can LASCO Gungo Peas

  • 3 cup water

  • 1 can/sachet LASCO Coconut Milk or LASCO Coconut Cream Powder

  • 2 1/2 cups White Rice

  • 2 tsp Salt or to taste

  • 1 tbsp Sugar

  • 1/2 tsp Cinnamon

  • 1/2 tsp Nutmeg

  • 2 stalk Escallion

  • 1 sprig Thyme

  • 1 clove Garlic

  • 6 grains Pimento berries

  • 2 tsp LASCO Jerk Seasoning

  • 1 tsp LASCO Crushed Pepper Sauce




Empty LASCO Coconut Milk in a large sauce pan or pot.
Add 4 cups water, salt, scallion, thyme, garlic, pimento berries, LASCO Jerk Seasoning and nutmeg.
Boil for 5 minutes.
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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