Rice & Gungo Peas

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Difficulty Easy
Portions: 12
Total 35 min

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.

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