Lately, I’ve been cooking gungo rice and peas more often than usual. I think it’s because I’ve been craving something that feels simple, that doesn’t take too much effort. My son is eleven, and he cannot say no to a rice and peas recipe.

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I can make a pot of this dish for that child, and he will eat it for three days straight. I’m not kidding. I like using gungo peas, hence the name of the dish.

They cook fast, and the flavor is rich and earthy. I usually make a pot on Sunday and stretch it for days. It goes with everything, including jerk chicken, curry shrimp, stew beef, or even fried plantains.

The coconut milk gives it a creamy texture, and the Scotch bonnet adds that flavor without being too spicy. If you’ve never made gungo rice and peas before, this is the one to try. Simple ingredients, easy steps, and it goes fast in my home.

What Is Gungo Rice and Peas

Gungo rice and peas is one of Jamaica’s most loved dishes, made with gungo peas, also known as pigeon peas, cooked down in coconut milk, fresh herbs, and spices. It’s in most Jamaican homes and we serve it on Sundays, but you can eat it whenever you like.

When you cook this dish, the rice is fluffy and the peas are tender. The pimento, thyme, scallion, and Scotch bonnet pepper are what give it all the flavor. Gungo peas have a nuttier taste than the traditional red kidney beans, which is why you can make this dish whenever gungo is in season.

Why You’ll Love This Recipe

You’ll love this gungo rice and peas because of the layers of flavor that come together in one pot.

I like basmati rice for this recipe because it cooks fluffy and separate, but you can use any rice of your choice, and it will be just as amazing. What makes this dish special is how well it goes with everything. As I mentioned above, you can pair with whatever you like.

Ingredients

Gungo Peas Base

1 cup dried gungo peas (pigeon peas), washed and cleaned
4–5 cups water (for boiling the peas, plus extra if needed)
6 cloves garlic, lightly crushed
½ can coconut milk
6–8 pimento (allspice) seeds

Seasoning for the Pot

2 stalks scallion, chopped
2 sprigs fresh thyme
1 Scotch bonnet pepper, whole and pierced
1–2 teaspoons black pepper (to taste)
1–2 teaspoons all-purpose seasoning (to taste)
Salt, to taste

Rice

3 cups basmati rice, washed and drained
2 tablespoons salted butter

Instructions

Like with every recipe I make, I always wash and clean the gungo peas, then place them in a pot with the crushed garlic. Cover with water and bring to a boil.

Let them cook on medium heat, topping up with water as it reduces. You want the peas tender, and that can take about an hour to an hour and a half. I recommend pressing a few with a spoon to ensure that it is soft.

Add Coconut Milk and Seasoning

Once the peas are tender, add half a can of coconut milk. I use Grace coconut milk. It is a superior, but fresh milk is always the best. Stir it in, then add scallion, thyme, and the pimento seeds.

Pierce the Scotch bonnet pepper and drop it into the pot so it releases flavor( Very optional). Season with black pepper, all-purpose seasoning, and salt. Taste the broth before you add the rice.

Cover and let the pot simmer for about 20 to 25 minutes so all the seasonings can blend into the liquid.

Add the Rice

While that simmers, wash the rice until the water runs mostly clear. Add it straight into the pot with the seasoned peas. Stir gently so everything mixes evenly.

Drop in the salted butter. Cover the pot, lower the heat to medium-low, and let the rice cook for another 15 to 20 minutes. Avoid stirring too much because you don’t want the rice to break apart.

Once done, the rice should be fluffy, not wet. Use a fork to fluff it lightly. Remove the thyme stems and Scotch bonnet pepper. Taste and add a little salt if needed. Serve hot with your favorite meat or vegetables.

My Tips For The Best Jamaican Gungo Rice

You need patience for a good gungo rice and peas. The peas take a while to soften because once the rice is gone, there is no fixing hard peas. I always wash everything, and yes, that includes my meat.

So I always recommend washing the rice so it doesn’t turn clumpy. If you are using any other rice, for instance, parboil rice, monitor the water level since short-grain rice will need more water.

Well, busting the pepper is a choice. I do not do this often because I take it out at the end. Also, when it’s time to steam, keep the heat low; slow cooking gives you fluffy, separate grains.

Storage and Leftovers

Store leftover gungo rice and peas in an airtight container in the refrigerator for up to four days. Reheat it on the stove or warm it in the microwave for a quick meal.

If you make a big batch, you can freeze portions for up to a month. Let it cool completely before freezing, then thaw overnight in the fridge before reheating. This rice also makes great leftovers.

Gungo rice and peas are a dish I make every other Sunday. It is my child’s favorite.

The gungo peas bring a deep, earthy taste, and the herbs tie everything together beautifully. A pot of gungo rice and peas never lasts long in my house, and if you make it once, you’ll understand why.

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