Jamaica · Jamaican
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 sprigs
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.
Nutrición
Valores por ración · Calculados
- calorías
- 348 kcal
- proteínas
- 9 g
- carbohidratos
- 62 g
- grasas
- 8 g
- fibra
- 5.2 g
- azúcares
- 3 g
- sodio
- 380 mg
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