Rice and Gungo Peas (Jamaican)

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A beloved Jamaican Sunday staple, this rice and gungo peas dish is simmered with creamy coconut milk, fresh thyme, scallions, and whole Scotch bonnet for layers of island flavor. The dried pigeon peas (called gungo peas in Jamaica) soften into tender, nutty bites folded throughout fluffy seasoned rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 2 gSugar
• 11 gProtein
• 420 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the gungo peas

• 1 cup dried gungo peas (pigeon peas), soaked overnight and drained
• 4 cups water
• 1 small yellow onion, quartered
• 3 cloves garlic, smashed
• 1 whole Scotch bonnet pepper, pierced once

For the rice

• 2 cups long-grain parboiled white rice, rinsed until water runs clear
• 1 cup canned unsweetened coconut milk
• 1 1/2 cups reserved gungo pea cooking liquid
• 2 tablespoons unsalted butter
• 6 fresh thyme sprigs
• 4 scallions, finely chopped
• 1 teaspoon whole allspice berries (pimento)
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Drain the soaked gungo peas and place in a medium pot with 4 cups water, the quartered onion, smashed garlic, and pierced Scotch bonnet. Bring to a boil over high heat, then reduce to a steady simmer and cook for 45 to 60 minutes until the peas are tender but still hold their shape.
2. Drain the peas, reserving 1 1/2 cups of the cooking liquid. Pick out and discard the onion, garlic, and Scotch bonnet. Set the peas aside.
3. Melt the butter in a heavy-bottomed pot over medium heat. Add the chopped scallions and thyme sprigs and cook for 30 seconds until fragrant.
4. Stir in the cooked gungo peas, rinsed rice, coconut milk, reserved cooking liquid, allspice berries, salt, and black pepper. Bring to a gentle boil, then stir once to combine.
5. Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and cook undisturbed for 20 to 25 minutes until the liquid is absorbed and the rice is tender.
6. Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the steam to finish the rice.
7. Fluff the rice with a fork, discarding the thyme stems and any remaining allspice berries. Taste and adjust salt, then serve hot alongside jerk chicken, brown stew fish, or curry goat.

Cook’s Notes

• Always soak the dried gungo peas overnight, or quick-soak by boiling them for 2 minutes and resting covered for 1 hour, to ensure even cooking.
• Piercing the Scotch bonnet once releases gentle flavor without making the dish overly spicy; do not burst it open unless you want significant heat.
• For the most authentic flavor, use freshly pressed coconut milk rather than canned when available, and toast the rice briefly in the butter before adding liquid.
• Leftover rice and peas reheat beautifully the next day with a splash of water and a gentle steam on the stovetop or covered in the microwave.
• If gungo peas are unavailable, dried pigeon peas from any Caribbean or Latin market make an ideal substitute with identical results.

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