Jamaican Gungo Peas and Rice is a variation of the rice and peas made with kidney peas (red peas).
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.
Bring chicken stock to a boil and add gungo peas.
Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.
Add coconut milk, salt, 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 for 30-40 minutes or until rice grains are tender.
Serve hot with choice of meat and side.