Caribbean · Jamaican side dish
Gungo Peas and Rice
Fragrant rice cooked with pigeon peas, coconut cream, thyme, scallion, and a whole pepper for a classic Jamaican table staple.
6servings10 minprep25 mincookOne potmethod
From Dianne's kitchen
A Jamaican rice pot full of flavor
Gungo peas—also called pigeon peas—give this rice its distinctive, satisfying character. Coconut cream, thyme, scallion, and a whole pepper make the cooking liquid fragrant before the rice ever goes in.
It is a simple side dish that feels special alongside curry chicken, brown stew chicken, jerk pork, or fish.
What you'll need
Ingredients
- 1 can pigeon peas (15.5 ounces), drained, or 1½ cups cooked gungo peas
- ¼ cup coconut cream
- 2 scallions, chopped
- 1–2 garlic cloves, finely chopped
- 3 thyme sprigs
- 1 tablespoon coconut oil
- 1 whole habanero or Scotch bonnet pepper
- 3 cups long-grain white rice, rinsed
- 3 cups water
- 2 teaspoons salt
- ⅛ teaspoon black pepper
Step by step
Instructions
- Add water, pigeon peas, coconut cream, garlic, scallion, salt, black pepper, thyme, and coconut oil to a large saucepan. Bring to a boil, stirring occasionally.
- Add the rinsed rice and whole pepper. Return to a boil; the liquid should sit roughly 2 inches above the rice.
- Cook on high for 2–3 minutes, stirring once or twice.
- Reduce heat to low, cover, and simmer for 15–20 minutes, until the rice is tender and the liquid is absorbed.
- Fluff gently with a fork, discard thyme stems and the whole pepper, and serve warm.
Dianne's kitchen tip
Keep the pepper whole.
A whole habanero or Scotch bonnet perfumes the pot without overwhelming heat. Do not cut it unless you want a very spicy dish.
Rinsing the rice before cooking keeps the grains lighter and more separate.