HOW - TO MAKE REAL JAMAICAN RICE AND PEAS | GUNGUH GREEN PIGEON PEAS

Start with cooked green pigeon peas (also known as Goa peas).

Boil a pot of water until fully boiled.

Add the cooked pigeon peas to the boiling water.

Add chopped scallion and dried thyme (about half a teaspoon) to the pot.

Pour in half a can of Jamaican Choice coconut milk to avoid making the dish too creamy.

Let the mixture boil for about 30 minutes to combine the flavors.

Add about 2 teaspoons of butter to the mixture.

Add brown par-boiled rice (enough for four servings, approximately 2 cups).

Stir the rice into the mixture.

Add about 4 oz of water to the rice and stir well.

Cover the pot with a piece of foil cut to size and place the lid back on to help the rice cook evenly.

Check the rice for doneness; it should be nice and fluffy.

Equipment Needed

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