Jamaican Gungo Peas and Rice
Pigeon peas and rice
2 cans of pigeon(gungo) peas
3 cups rice
4 cups liquid(including 1 can coconut milk)
Thyme
Scallions
Jerk seasoning
1 Scotch bonnet(optional)
Minced garlic
To a pot, add 4 cups of liquid including 1 can of coconut milk and the rest is water. Also add remaining ingredients except the rice. Allow this to simmer on medium heat for about 20 minutes to allow the flavors to come together. Then add three cups of jasmine rice and stir well to combine. Bring to a boil then stir again. Cover and let cook on low heat for 17 minutes. Fluff rice and remove from heat. Keep covered for 5-10 minutes before serving.
