March 05, 2021

Gungo peas and rice is a variation of traditional Rice and Peas. However, instead of kidney beans, gungo peas (also called pigeon peas) are used.


  • 3 cups Rice
  • 1 pack Grace Coconut Milk
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  • 1 can Grace Gungo Peas
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  • 1 teaspoon Grace Chicken Seasoning
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  • 1 tsp Grace Scotch Bonnet Pepper Sauce
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  • 1 tbsp Grace All Purpose Seasoning
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  • 4 Ocho Rios Pimento berries, whole
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  • 3 cups water
  • 1 stalk escallion
  • 2 sprig thyme
  • 2 clove garlic, crushed
  • 1 teaspoon ginger, crushed
  • 1 teaspoon salt
  • 1 tablespoon Brown Sugar
  • 1 tablespoon sugar
  • 2 tablespoons butter


    • Wash rice in a large bowl 2-3 times or until water runs clear.
    • In a large pot, add 3 cups water and bring to a boil.
    • Add Grace Gungo Peas.
    • Season with escallion, thyme, scotch bonnet pepper sauce, crushed garlic, pimento berries and ginger.
    • Add Grace Coconut Powder, Seasonings, butter and adjust seasonings to taste, if necessary.
    • Add rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
    • Allow to steam on very low flame for 30-40 minutes or until rice grains are tender.
    • Enjoy

    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins


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