Rice & Gungo Peas
Serves 615 mins prep30 mins cook
A Jamaican dish traditionally served for Christmas and special occasions, featuring gungo peas and jasmine rice cooked in a flavorful coconut milk broth.
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What you need
Instructions
1: Rinse jasmine rice under water until the water runs clear. 2: In a pot, heat coconut oil and sauté minced garlic until fragrant. 3: Add coconut milk, water, salt, all-purpose seasoning, and pimento seeds to the pot. 4: Stir in the rinsed rice and add the cooked gungo peas, thyme, scallion, and scotch bonnet pepper. 5: Bring the mixture to a boil, then reduce heat and cover the pot. 6: Let it simmer for about 30 minutes or until the rice is fully cooked and liquid is absorbed. 7: Remove from heat, fluff the rice with a fork, and serve.View original recipe