Jamaican Gungo Peas and Rice Recipe
This Jamaican Gungo peas and rice recipe is a classic Caribbean side dish that is full of traditional Caribbean flavor. Made with coconut milk, rice, and other delicious spices, this side dish goes well with your favorite Caribbean meal.
Servings 6 people
- 2 cups long-grain white rice rinsed
- 1 13.5 oz can unsweetened coconut milk
- 1 15 oz can gungo peas undrained
- 1 cup water
- 2 teaspoon kosher salt or to taste
- ½ teaspoon ground allspice
- ¼ teaspoon black pepper
- 3 green onions
- 2 sprigs of thyme
- 1 scotch bonnet pepper whole
Add rice, coconut milk, gungo peas, water, salt, allspice, and black pepper in a large pot and stir until combined. Lay green onions, thyme, and scotch bonnet pepper on top. Bring mixture to a boil
Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
Open the lid and remove the green onion, scotch bonnet pepper, and thyme. Fluff rice and peas with a fork. Serve and enjoy.
- I use a 4-quart dutch oven pot for this recipe.
- If adding a scotch bonnet pepper, ensure it does not have any bruises or tears. The pepper will not make your dish spicy.
- Habanero pepper can be subbed for the scotch bonnet pepper.
- If using dried gungo peas, add an additional 3/4 cups of water when making this recipe.