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Gungo Rice and Peas

Yields6 Servings
 3 cups chicken stock
 1 can(s) Grace Gungo Peas
 1 sprig(s) thyme
 1 whole scotch bonnet pepper
 2 clove(s) garlic, crushed
 4 whole pimento berries
 1 piece(s) ginger, crushed
 1 cup Grace Coconut Milk
 1 tsp salt
 2 ½ cups Grace Rice
1

Preparation time 10m l Cooking time 40m
Ingredients: For 6 Person(s)

Grace Gungo Peas and Rice Directions
Bring chicken stock to a boil and add Grace Gungo Peas.
Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.
Add Grace Coconut Milk, salt, and adjust seasonings to taste, if necessary.
Add Grace Rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
Allow to steam for 30-40 minutes or until rice grains are tender.

Recipe Note:
To make chicken stock, bring 6 cups of water to boil, then add chopped escallion, thyme, ginger, onion, chicken neck and back and allow to boil for 1 hour and then strain.
Use as directed.

Ingredients

 3 cups chicken stock
 1 can(s) Grace Gungo Peas
 1 sprig(s) thyme
 1 whole scotch bonnet pepper
 2 clove(s) garlic, crushed
 4 whole pimento berries
 1 piece(s) ginger, crushed
 1 cup Grace Coconut Milk
 1 tsp salt
 2 ½ cups Grace Rice

Directions

1

Preparation time 10m l Cooking time 40m
Ingredients: For 6 Person(s)

Grace Gungo Peas and Rice Directions
Bring chicken stock to a boil and add Grace Gungo Peas.
Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.
Add Grace Coconut Milk, salt, and adjust seasonings to taste, if necessary.
Add Grace Rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
Allow to steam for 30-40 minutes or until rice grains are tender.

Recipe Note:
To make chicken stock, bring 6 cups of water to boil, then add chopped escallion, thyme, ginger, onion, chicken neck and back and allow to boil for 1 hour and then strain.
Use as directed.

Gungo Rice and Peas
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