Jamaica · Jamaican

Rice and Peas

Name: Rice and Peas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 500 g Long grain rice; 250 g Pigeon peas, cooked; 400 ml Coconut milk; 4 sprigs Thyme; 1 Scotch bonnet, whole

Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.

Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 6
Difficulty: Easy
Course: Side

Ingredients

6 servings

Long grain rice500 g
Pigeon peas, cooked250 g
Coconut milk400 ml
Thyme4 sprigs
Scotch bonnet, whole1

Preparation

1
Bring coconut milk, water, thyme, peas and pepper to a simmer.
2
Add the rinsed rice, season and stir once.
3
Cover and cook on the lowest heat for 25 minutes without lifting the lid.
4
Rest 10 minutes, remove the pepper and fork through.

Nutrition

Nutrition per serving · Calculated

calories: 348 kcal
protein: 9 g
carbs: 62 g
fat: 8 g
fiber: 5.2 g
sugars: 3 g
sodium: 380 mg

The ingredient behind this recipe

Pigeon Pea

Caribbean Pantry

The Christmas pea of the Caribbean, at the heart of rice and peas.

Origin: South Asia via West Africa
Flavour: Nutty, mealy, mildly sweet
Calories / 100g: 343 kcal
Seasonality: November to February

The story behind this ingredient

Gungo peas mark the end of the year in Jamaica and arroz con gandules in Puerto Rico. Drought-tolerant and generous, the plant fed households through hurricane seasons.

Discover this ingredient Explore the full ingredient story

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