Jamaican Rice and Gungo Peas (Pigeon Peas)

Step 1

Season the rice and peas. In a large pot, add the rice, peas, milk, salt, pimento, pepper sauce (if desired), and water. Stir well to combine.

Step 2

Add the aromatics. Place the onion, scallion, thyme, and scotch bonnet pepper on top of the rice mixture (to be easily removed after cooking).

Step 3

Cook it. Cover the pot with a lid and bring the mixture to a rolling boil. Next, reduce the heat to a slow boil and cook for 8 minutes. Lastly, reduce the heat to low, allowing the rice to steam for an additional 12 minutes, until tender. Turn off the heat and leave the rice on the stove, covered, to continue steaming for about 10 minutes. (If the rice is not yet tender, add a little more water and continue steaming until the desired texture is achieved).

Step 4

Fluff it. Remove the onions, thyme, and pepper (if desired). Fluff the rice with a fork before serving.