| Carbohydrates | 42.4 gs |
| Energy | 243.5 kcal |
| Fats | 5.5 gs |
| Fiber | 1.9 gs |
| Protein | 5.4 gs |
| Saturated Fats | 0.3 gs |
| Sodium | 189.3 mg |
| Sugars | 0.8 gs |
Total
35difficulty
Easy
Rice & Gungo Peas
Ingredients
Portions: 12
- 1 1/2 Cup MAGGI® Liquid Coconut Milk
- 1 1/2 Cup Gungo Peas / Pigeon Peas cooked with 3/4 cup liquid
- 2 Cups Water
- 1/4 Cup Escallion chopped
- 2 Sprigs Thyme
- 1 Teaspoon Pimento Seeds
- 1 Unit Scotch Bonnet Pepper (optional)
- 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
- 3 Cups Parboiled Rice (rice of your choice)
- 1/2 Teaspoon Butter
Instructions
- 1.Allow the Coconut Liquid Milk, reserved liquid from peas and water to come to a boil in a pot over medium heat.
- 2.Add the gungo peas, scallion, thyme, pimento seeds, scotch bonnet pepper and crumble Vegetable Seasoning Cubes into the boiling liquid.
- 3.Add the rice and butter to the pot, cover tightly and allow to simmer over low heat until the liquid has evaporated for approximately 20 - 25 minutes.
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