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Jamaican Gungo Peas and Rice

Okay, so there are not really peas in this version as it is hard to come by gungo peas in many places here. But kidney beans work really well in this version.

  • 1-12 oz can gungo peas (or kidney beans if you can't find gungo peas)
  • 2 tbs canned cream of coconut
  • 1/2 diced small onion
  • 1/2 sliced scotch bonnet pepper
  • 2 cups rice
  • 4 cups water
  • 2 tsp salt
  • 1 tsp thyme
  • In a cooking pot, add beans, coconut, onions, salt, thyme, pepper and water. Heat pot over medium high heat until boiling. Add rice and reduce heat to medium. Stir gently and cover rice. Check about every 5 minutes and stir. Let simmer for about 20-25 minutes (or until water has evaporated.)