Jamaican Pigeon Peas And Rice is very tasty and popular Jamaican one pot side, made with pigeon peas also known as Gungo peas in Jamaica and cooked in seasoned coconut milk
Jamaican pigeon peas and rice are very different from Puerto Rican Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) with the seasonings used to make theirs.
Jamaican Pigeon Peas also called ‘Gungo peas and Rice’ is made using seasoned coconut milk with traditional culinary herbs including thyme, scallion, and Scotch Bonnet Peppers.
Puerto Rican Arroz Con Gandules is traditionally made using a tomato sauce base with herb blend called sofrito, Sazon with achiote, green olives with pimiento and bacon.
I love to use long grain brown rice for my rice and peas, I love Jasmine or Basmati brown rice. The first thing to do is rinse your rice in cold water, I love to just put the rice in a large strainer with fine mesh to do this
Add coconut milk, water, pigeon peas, onion, green onions, garlic, ginger, allspice, thyme, salt and bring to boil. Reduce heat to simmer and cook for about 5 minutes.
The liquid should be very flavorful and even a bit salty since you still have to add the rice that will absorb the flavor and reduce the salty taste.
Add rice and Scotch bonnet pepper, bring to a boil. Cover pot and reduce heat to the lowest gauze and simmer for about 45 minutes or until rice is tender. If the rice is not tender, add about 1/4 cup warm water and allow to cook for longer. I love to seal my pot by adding a sheet of parchment paper under the pot cover.
Some Jamaicans use foil paper if you try this method, be careful that none of the paper is hanging over the sides of the pot to prevent the parchment paper from catching on fire
- 3 cups rice, I used Jasmine brown rice
- 1 (14-ounce can) coconut milk
- 2 1/2 cups water
- 1 (15-ounce can) pigeon peas
- 1 small onion, chopped
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon allspice
- 2 sprigs thyme
- 1 1/2 teaspoons salt, or to taste
- 1 Scotch Bonnet pepper
- Wash rice in a large mesh strainer, drain and set aside. Add coconut milk, water, pigeon peas, onion, green onions, garlic, ginger, allspice, thyme, and salt to a large pot on medium-high heat.
- Bring to boil, and allow to cook for 3 minutes. Add rice and Scotch bonnet pepper and bring to boil again, cover pot and reduce to simmer for 40-45 minutes or until rice is tender.
- Fluffy rice with a fork and serve