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Jamaican Rice and Gungo Peas

Jamaican Rice and Gullah Peas

Try a tropical twist on Christmas with this lush, coconut-laced rice and pea dish. If you can't find pigeon peas, use kidney beans.
Course Main Course
Servings 4
Author Robin Asbell


  • 4 scallions white and green parts separated
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 tablespoon fresh ginger chopped
  • 1 tablespoon fresh turmeric chopped
  • 1 large jalapeno chopped
  • 1 large tomato chopped
  • 1 cup short grain brown rice
  • 1 15 ounce can Goya coconut milk
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 15 ounce can pigeon peas drained
  • cilantro for garnish


  • Chop the white parts of the scallions, chop the green parts and save for the end. In a 2 quart pot, warm the olive oil over medium high heat and add the white parts of the scallions, stir for a few seconds, then add the garlic. Stir. Add the ginger, turmeric, jalapeno and tomato and stir until the jalapeno is slightly softened, about a minute.
  • Add the rice and stir, then add the coconut milk, water and salt and stir, then raise the heat to high and bring to a boil. Cover and reduce the heat to low, and cook for about 35 minutes.
  • Uncover, and if the rice is tender, stir in the peas and reserved scallion greens. Cover and let steam for about 5 minutes. Serve garnished with cilantro.