JAMAICAN GUNGO PEAS & RICE

Gungo peas and rice is a variation of traditional Rice and Peas. However, instead of kidney beans, gungo peas (also called pigeon peas) are used.

INGREDIENTS:

• 3 cups Rice
• 1 pack Grace Coconut Milk
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• 1 can Grace Gungo Peas
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• 1 teaspoon Grace Chicken Seasoning
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• 1 tsp Grace Scotch Bonnet Pepper Sauce
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• 1 tbsp Grace All Purpose Seasoning
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• 4 Ocho Rios Pimento berries, whole
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• 3 cups water
• 1 stalk escallion
• 2 sprig thyme
• 2 clove garlic, crushed
• 1 teaspoon ginger, crushed
• 1 teaspoon salt
• 1 tablespoon Brown Sugar
• 1 tablespoon sugar
• 2 tablespoons butter

DIRECTIONS:

• Wash rice in a large bowl 2-3 times or until water runs clear.
• In a large pot, add 3 cups water and bring to a boil.
• Add Grace Gungo Peas.
• Season with escallion, thyme, scotch bonnet pepper sauce, crushed garlic, pimento berries and ginger.
• Add Grace Coconut Powder, Seasonings, butter and adjust seasonings to taste, if necessary.
• Add rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
• Allow to steam on very low flame for 30-40 minutes or until rice grains are tender.
• Enjoy

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins