Rice & Gungo Peas

Name: Rice & Gungo Peas
Cook time: 35 min
Total time: 35 min
Yield: 12.00 porciones
Cuisine: Fusion
Ingredients: 1 1/2 Cup MAGGI® Liquid Coconut Milk; 1 1/2 Cup Gungo Peas / Pigeon Peas; 2 Cups Water; 1/4 Cup Escallion; 2 Sprigs Thyme; 1 Teaspoon Pimento Seeds; 1 Unit Scotch Bonnet Pepper; 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes; 3 Cups Parboiled Rice; 1/2 Teaspoon Butter

1 2 3 4 5

Evaluate the recipe

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

0 people already cooked this dish.
Total: 35min

Cooking: 35min
Portions: 12
Difficulty: Easy

Add to My Menu Plan

Ingredients

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

Allow the Coconut Liquid Milk, reserved liquid from peas and water to come to a boil in a pot over medium heat.
Add the gungo peas, scallion, thyme, pimento seeds, scotch bonnet pepper and crumble Vegetable Seasoning Cubes into the boiling liquid.
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.