Gungo Peas and Rice

Posted by On December 19, 2015 0 Comment
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Gungo Peas and Rice | Jamaican Holiday Recipes | Caribbean Holiday Recipes

Gungo Peas and Rice (Instagram | yochiminchung)

Gungo Peas and Rice (called Arroz y Gandules in Spanish) is a dish enjoyed throughout the year in the Latin American countries, but especially during the holiday season in Jamaica. A variation of traditional rice & red beans, gungu peas & rice includes pigeon peas and coconut milk.

Serves 6 

INGREDIENTS

  • 1 can (19oz) gungo (pigeon) peas, including liquid
  • 19-oz water
  • ⅓ pkg creamed coconut or coconut milk
  • 2 stalks scallion
  • 2 cloves garlic, chopped
  • 1 tsp dried thyme
  • 1½ to 2 tsp salt, to taste
  • 1 tsp pepper
  • ½ cup water
  • 2 cups long grain rice, rinsed and drained

INSTRUCTIONS

  1. Empty canned gungo peas along with liquid into a large saucepan.
  2. Fill empty can with water and pour in saucepan.
  3. Add chopped onion, garlic, thyme, salt and pepper
  4. Add creamed coconut and ½ cup water and bring to a boil.
  5. Add rice and boil on high for 2 minutes.
  6. Turn heat to low, and cook covered until all water is absorbed (about 15 to 20 min).
  7. Fluff with fork and serve.
Adapted from Cook Like a Jamaican

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