Rice & Gungo Peas
- 0 people already cooked this dish.
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Total: 35minCooking: 35min
- Portions: 12
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Allow the Coconut Liquid Milk, reserved liquid from peas and water to come to a boil in a pot over medium heat.
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Add the gungo peas, scallion, thyme, pimento seeds, scotch bonnet pepper and crumble Vegetable Seasoning Cubes into the boiling liquid.
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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.
Nutritional information 243kcal = 1,019kj /per portion
- 0.45 Milligrams Cholesterol
- 24.00 Milligrams Magnesium
- 243.47 Calories Energy
- 51.31 Milligrams Calcium
- 5.39 Grams Protein
- 0.84 Milligrams Iron
- 189.93 Milligrams Potassium
- 28.46 Micrograms Food Folate
- 9.24 Milligrams Vitamin C
- 0.14 Milligrams Vitamin E
- 42.45 Grams Carbohydrates
- 0.79 Grams Sugars
- 1.92 Grams Fiber
- 189.28 Milligrams Sodium
- 5.53 Grams Fats
- 0.33 Grams Saturated Fats
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