Jamaica · Jamaicana
Rice and Peas
Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.
- Preparación
- 15 min
- Cocción
- 45 min
- Total
- 60 min
- Para
- 6
- Dificultad
- Fácil
- Tipo
- Guarnición
Ingredientes
6 raciones
- Long grain rice500 g
- Pigeon peas, cooked250 g
- Coconut milk400 ml
- Thyme4 ramitas
Nutrición
Valores estimados por ración
- calorías
- 348 kcal
- proteínas
- 9 g
- carbohidratos
- 62 g
- grasas
- 8 g
- fibra
- 5.2 g
- azúcares
- 3 g
- sodio
- 380 mg
Preparación
- 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.
El ingrediente detrás de esta receta
Pigeon Pea
Caribbean PantryThe Christmas pea of the Caribbean, at the heart of rice and peas.
- Origen
- South Asia via West Africa
- Sabor
- Nutty, mealy, mildly sweet
- Calorías / 100 g
- 343 kcal
- Temporada
- November to February
La historia de este ingrediente
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.
Este ingrediente significa algo para ellos
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Conocer al chefMás recetas con este ingrediente
Ecosistema culinario caribeño