Jamaican Gungo Peas and Rice

0 Review

(Provide your rating)

Prep time: 00:10 HR
Cook time: 00:25 HR


Serves: 4-5

Gungo peas and rice are a traditional Christmas dinner dish in Jamaica. This meal is easy to prepare, healthy, mouth-watering, and takes little time to cook.  Many types of peas (beans) are eaten across the islands with rice. In Jamaica the preference is for kidney beans, gungo peas or pigeon peas.This recipe is all time jamaica's favourite way to eat rice and peas, which is just straight-up using herbs and seasonings. It is also commonly cooked with coconut milk as it is utterly delicious especially with baked okra and steamed greens.


  • 2 cups Island Sun Long Grain Rice
  • 1 1/2 cups Island Sun Gungo Peas
  • 2 cups Chaokoh Coconut Milk
  • 1 finely chopped onion
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 or 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 green onions (crushed)
  • 1 whole Scotch bonnet pepper
  • 4 cups Water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon pimento


To prepare Peas: Put Island Sun Gungo Peas in a pot with enough cold water to cover them by 2 inches. 

Bring to a boil, cover, reduce the heat and simmer gently until the peas are tender.

When beans are fully cooked, drain water in a differnt bowl reserving the liquid and keep the peas in a pot.

Heat the butter in a frying pan and sauté onions with garlic until onions are a golden brown. 

Add the butter/onion/garlic mixture to the pot with the beans.

Place coconut milk into a large measuring cup. Add the water you saved from cooking the peas. If the liquid does not equal 4 cups, add more water until you have 4 cups. 

Place liquid into the pot with the peas. Add the hot pepper, thyme, salt, pepper and pimento (allspice), and allow to simmer for 10 to 15 minutes.

Add the Island Sun Long Grain Rice to the mixture and stir well. Increase the heat until the liquid boils. Then reduce to a very low heat and cover tightly. Simmer for about 20 minutes or until the rice is tender and all liquid is absorbed. 

Try not to stir the mixture again while it cooks or you may end up with sticky rice and peas.

Remove the Scotch bonnet (or other) pepper. Fluff up the rice and serve!