Jamaican Pigeon Peas Corn And Rice Food

EASY JAMAICAN PIGEON "GUNGO" PEAS AND RICE

Steps:

• Rinse dried pigeon peas.
• In a medium bowl (with a lid), add peas, water, escallion, garlic, and thyme. Cover and allow to soak overnight - see notes section. If using canned peas, skip to the next step.
• In a large dutch oven pot, add additional water, scotch bonnet, allspice berries, and pour in peas mixture (including the water, which is now infused with flavour). Bring to a boil over moderately high heat, stirring occasionally. Ensure there is enough water to cover the peas - you may need to add an additional 1/2 cup of water at the halfway point. The boiling process to cook the peas, will take anywhere between 20-30 minutes depending on how long you've soaked your dried peas.
• When peas tender, stir in coconut milk, chicken or vegetable seasoning/bouillon, and allow to come to a boil approx. 5-6 minutes.
• Add rinsed rice, stir, cover and simmer over low heat for about 20-30 mins or until all liquid has absorbed; adjust the heat as necessary to maintain a very gentle simmer.
• Remove from the heat and let steam for 10 minutes, then discard the thyme sprigs, escallion, pimento seeds and scotch bonnet.
• Using a fork, fluff the rice and peas.
• Serve hot and enjoy!

JAMAICAN RICE AND PEAS (BAKED)

Steps:

• Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
• Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
• Boil until 4 cups of water remains,(you can drain and measure this).
• Heat oven to 350°F.
• Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
• Add rice, peas with liquid, season with salt and pepper.
• Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.