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Jamaican Gungo Peas and Rice is a popular side dish of savoury pigeon peas and fluffy rice, infused with island herbs, spices and creamy coconut milk. This well-seasoned Caribbean staple is cooked to perfection so it’s the perfect side to favourites like Jamaican Oxtail, Curry Goat, and Jerk Chicken.
For more Jamaican rice recipes, try my traditional Jamaican Rice and Peas made with red kidney beans, Pumpkin Rice with Coconut Milk and this Vegan Jamaican Bulgur Wheat & Peas recipe next!
Table of Contents
- Jamaican Gungo Peas and Rice
- Here’s Why You’ll Love this Gungo Peas and Rice Recipe
- What are Gungo Peas?
- Why do Jamaicans call Rice and Beans Rice and Peas?
- What You Need to Make this Recipe
- Jamaican Gungo Peas and Rice Ingredients and Ingredient Notes
- How to Make Jamaican Gungo Peas and Rice
- Recipe Substitutions and Tips
- Serving Suggestions and Tips
- Recipe Notes and Tips for Success
- Can I Make this Ahead of Time?
- Storage Instructions
- Reheating Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Gungo Peas and Rice Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Jamaican Gungo Peas and Rice
Jamaican Gungo Peas and Rice (also known as Jamaican pigeon peas and rice) take two simple ingredients to make an absolutely mouthwatering dish. Enhanced with fragrant spices and aromatics, as well as rich coconut milk, this recipe is an absolute dream!
Sunday dinners always consisted of a rice dish. It was either Jamaican Rice and Peas or the same dish, with gungo or pigeon peas. The ingredients are nearly identical with the exception of the peas or “beans”. However, the flavour is completely different and equally as tasty!
Here’s Why You’ll Love this Gungo Peas and Rice Recipe
- A Traditional Comfort Meal – served warm, and fresh off of the stove, you can enjoy this as is, all on its own.
- Great for Any Occasion – this versatile side dish can be served as part of a casual weeknight dinner, at parties, barbecues, during the holidays, birthdays… literally any time and anywhere!
- So Flavourful – save boring white rice for another time. This fluffy rice is dotted with tender gungo peas and simmered in Jamaican spices, aromatics, and fresh coconut milk.
What are Gungo Peas?
Gungo peas, also referenced as pigeon peas, are a legume often used in Caribbean and Latin cuisine. They are high in fiber and protein and are an excellent source of vitamins. I use them to make soups (like my Gungo Peas Soup recipe), stews, and rice dishes.
They are bright green and turn brown as they mature. This is why they are sometimes referred to as green gungo peas.
Why do Jamaicans call Rice and Beans Rice and Peas?
Pigeon peas are actually beans. Some Jamaicans refer to beans as “peas”, hence the name of this recipe. A true Jamaican will always refer to rice and beans as “rice and peas” or “peas and rice.”
What You Need to Make this Recipe
- Medium Bowl – to soak dried pigeon peas in.
- Large Dutch Oven Pot – to cook pigeon peas and rice in.
Jamaican Gungo Peas and Rice Ingredients and Ingredient Notes
* INGREDIENTS, MEASUREMENTS AND INSTRUCTIONS ARE LISTED IN THE RECIPE CARD AT THE BOTTOM OF PAGE *
- Water – to soak the beans in.
- Green (or Dried) Pigeon “Gungo” Peas – these popular beans have a slight nutty taste.
- Garlic Cloves – crush fresh garlic.
- Escallion or Green Onion – crushed.
- Fresh Thyme – in a pinch, use dried thyme but fresh is preferred.
- Scotch Bonnet Pepper – use the whole, uncut pepper.
- Whole Allspice Berries Pimento Seeds – for depth of flavour.
- Pure Coconut Milk – use any type of coconut milk, just make sure it’s 100% coconut milk and not coconut water or coconut cream.
- Vegetable Bouillon – for even more flavour, you can also use chicken bouillon.
- Seasoning – I use seasoning salt or salt (more or less to taste) and black pepper.
- Rice – use parboiled, jasmine rice or basmati rice, rinsed and drained.
How to Make Jamaican Gungo Peas and Rice
Soak Pigeon Peas Overnight
Rinse dried pigeon peas. Then in a medium bowl (with a lid), add peas, water, garlic, ginger, scotch bonnet pepper. scallion, thyme and pimento berries. Cover and allow to soak overnight. If using canned or green gungo (pigeon) peas, skip to the next step.
Boil Pigeon Peas
Add water to a medium sized pot and bring to a rapid boil over medium high heat. Rinse and drain green gungo (pigeon) peas, then add to pot along with garlic, ginger, scotch bonnet pepper, scallion and thyme.
Add Coconut Milk and Seasonings
When peas near tender, stir in coconut milk, vegetable bouillon and season with salt and pepper to taste. Allow coconut infused peas mixture to come to a boil approx. 5-6 minutes.
Add Rice and Simmer
Add rinsed rice (when peas tender), stir, cover and let simmer over medium heat for about 10-15 minutes or until liquid has mostly absorbed then adjust the heat to low and allow the rice to continue cooking until rice near tender.
Steam Then Serve
Remove from the heat and let steam for 10 minutes, then discard the thyme sprigs, ginger, escallion, pimento seeds and scotch bonnet, if desired. Using a fork, fluff the rice and peas. Serve hot and enjoy!
Recipe Substitutions and Tips
- Rice – use parboiled rice as a healthier alternative. It has more nutrients than white rice.
- Pressure Cooker – for a fast method to cook the pigeon peas, use a pressure cooker then finish the recipe in a dutch pot.
- Rice and Canned Gungo Peas – prepare this dish in a fraction of the time when you use canned beans instead of dried pigeon peas. I find that the flavour isn’t as boastful, but still gets the job done.
Serving Suggestions and Tips
Serve gungo peas and rice with savory, saucy dishes. Here are some suggestions:
- Pigeon Peas and Rice with Chicken – this is a classic combination. Seve it with Jamaican Jerk Chicken (Quick & Easy Version) or Jamaican Curry Chicken.
- Seafood – serve the rice with a saucy seafood dish like Jamaican Curry Shrimp (Seafood) or Brown Stew Fish.
- Jamaican Beef Patty – this would be a tasty lunch!
Recipe Notes and Tips for Success
- Dried Gungo (Pigeon) Peas – there are many ways in which you can prepare your peas for example, some soak, others use a pressure cooker to cut the time in half. Soaking will lessen the amount of time it will take for your peas to become tender when cooking.
- Green or Canned Gungo (Pigeon) Peas) – you can also choose to purchase canned green pigeon peas, this will eliminate the need to soak and cook your peas to tender. But, my preferred method is using Brown Betty Green Pigeon Peas.
- Type of Peas – this dish is made with Dried/ Green Pigeon (Gungo) Peas. However, you can also substitute with Red Kidney Beans, traditionally known as Jamaican Rice & Peas.
- Liquid to Rice – you can always add more water, if you’re finding that all the liquid has absorbed but the rice is still not cooked. It is better to have less, and add more, than to have too much and end up with mushy rice.
- How Much Water to Add – When you have added your rice to the pot, liquid should be an about an inch (roughly the first marking from the tip of your index finger) higher when the rice has settled. White rice – approx. 1 inch, brown rice – approx. 2 inches above.
- Don’t Burn The Rice – once the rice has been added, you should only be cooking on a low heat – a slight simmer. If not, you run a great risk of burning your rice.
Can I Make this Ahead of Time?
Absolutely! Prepare the rice up to 3 days before you plan to eat it. Store it in the fridge or for longer storage, freeze it.
Storage Instructions
Store gungo peas and rice in an airtight container in the fridge for up to 3 days. The fat in coconut milk is what prevents it from lasting longer. For longer storage, freeze the rice for up to 4 months.
Reheating Instructions
If frozen, thaw pigeon peas and rice in the fridge overnight. When you want to reheat it, warm it up on the stove in a pot over medium heat. For single servings, use the microwave. You may need to add some water to the rice in order to rehydrate it.
Frequently Asked Questions (FAQs)
Yes. Both terms refer to the legume.
Soaking gungo peas drastically reduces cooking time. It also results in better texture and fewer burst beans.
Use them in soups, stews, and rice dishes.
Both will yield tender, delicious gungo peas but dried pigeon peas are more cost-efficient. Dried beans take up to 8 hours to soften, but you can make them in bulk and freeze them for later use.
Interested in more Jamaican Recipes? Check These Out!
- Gungo Peas Soup
- Jamaican Black Cake
- Ackee and Saltfish
- Jamaican Coco Bread
- Jamaican Pumpkin Soup
- Jamaican Oxtail Recipe
- Jerk Chicken Sandwich
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Rasta Pasta
- Jamaican Rice and Peas
- Jamaican Red Peas Soup
- Easy One Pot Cajun Shrimp & Rice
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Jamaican Gungo Peas and Rice
Equipment
- 1 Medium Pot
Ingredients
- 2 cups Uncooked Parboiled Rice, rinsed and drained
- 300g Green Gungo (Pigeon) Peas
- 3 cups Water, plus more/less as needed to soften gungo peas
- 2 cloves Garlic, crushed
- 1/2-inch pc. Fresh Ginger
- 1 whole Scotch Bonnet Pepper
- 1 stalk Escallion, or green onion, crushed
- 3 sprigs Fresh Thyme
- 5 whole Pimento Berries, allspice berries
- 1 whole Vegetable Bouillon Cube
- 1 cup Full-Fat Coconut Milk
- 1/2 tsp Seasoning Salt , or salt, more or less to taste, optional
- 1/4 tsp Black Pepper
Instructions
- Add water to a medium sized pot and bring to a rapid boil over medium high heat. Rinse and drain green gungo (pigeon) peas, then add to pot along with garlic, ginger, scotch bonnet pepper, scallion and thyme.
- When peas near tender, stir in coconut milk, vegetable bouillon and season with salt and pepper to taste. Allow coconut infused peas mixture to come to a boil approx. 5-6 minutes.
- Add rinsed rice (when peas tender), stir, cover and let simmer over medium heat for about 10-15 minutes or until liquid has mostly absorbed then adjust the heat to low and allow the rice to continue cooking until rice near tender.
- Remove from the heat and let steam for 10 minutes, then discard the thyme sprigs, ginger, escallion, pimento seeds and scotch bonnet, if desired. Using a fork, fluff the rice and peas. Serve hot and enjoy!
Video
Notes
Nutrition
How many people is this recipe for?
Hi Leah! It’s for 4 generous servings! However, you can stretch it to serve more if need be!
Simply excellent.
Awesome!! So happy to hear you enjoyed!
I’ve been looking for a recipe to make for my family. My grandma used to always make rice and peas for family gatherings and we haven’t had it since she passed away. While this recipe isn’t quite my grandma’s, it is absolutely delicious and I am so excited to serve it to my family tomorrow as part of our Christmas feast! I used canned green gungo peas and basmati rice and both worked out well. I substituted the pimento berries with about a 1/2tsp of ground all spice. I will definitely be making this again! Thanks for sharing a great recipe.
I love this so much! Grandma must’ve been smiling down on you!! So happy to hear this!! Have a great new year when it comes!!
I would like to make this dish but the only pigeon peas we have available are canned, would I still use the aromatics like the ginger, SB pepper, green onion and garlic and what would be the water ratio. I really want to make sure I can make it with all the correct flavor.
Hi Angela, if you’re using canned pigeon peas my recommendation would be to drain off the liquid in the can and rinse the peas then add to the pot with the coconut milk, aromatics etc. As it relates to the liquid, because the peas are already cooked you just need to add enough liquid to cook the rice – and still use all the other ingredients that are listed for max. flavour! I hope this helps!