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Rice & Gungo Peas

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  • 0 people already cooked this dish.
  • Total: 35min
    Cooking: 35min
  • Portions: 12
  • Difficulty: Easy

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

  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.

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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