Jamaican Gungo Peas and Rice Recipe

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  • Gungo Peas and Rice
  • Gungo Peas and Rice 2
  • Gungo Peas and Rice 3
  • Gungo Peas and Rice 4
  • -6Servings+
  • 10 mPrep Time
  • 40 mCook Time
  • 50 mReady In
Print Recipe

Jamaican Gungo Peas and Rice is a variation of the rice and peas made with kidney peas (red peas).

3 cup(s) chicken stock – > View on Amazon
1 can(s) gungo peas – > View on Amazon
1 stalk(s) escallion – > View on Amazon
1 sprig(s) thyme – > View on Amazon
1 whole scotch bonnet pepper – > View on Amazon
2 clove(s) garlic, crushed – > View on Amazon
4 whole pimento berries – > View on Amazon
1 piece(s) ginger, crushed – > View on Amazon
1 cup(s) coconut milk – > View on Amazon
1 teaspoon(s) salt – > View on Amazon
2 1/2 cup(s) rice – > View on Amazon

Ingredients

Step by step method

  • 1

    Make chicken stock: Bring 6 cups of water to boil, then add chopped escallion, thyme, ginger, onion, chicken neck and back and allow to boil for 1 hour and then strain.

  • 2

    Bring chicken stock to a boil and add gungo peas.

  • 3

    Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.

  • 4

    Add coconut milk, salt, and adjust seasonings to taste, if necessary.

  • 5

    Add rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.

  • 6

    Allow to steam for 30-40 minutes or until rice grains are tender.

Tips & variations

  • Serve hot with choice of meat and side.

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