Guyanese Cook-Up Rice is a popular traditional one-pot meal made with rice, beans or peas, coconut milk, herbs, and meat. The ingredients are cooked together so the rice absorbs the rich coconut flavour and savoury seasonings. Black-eyed peas are commonly used, although red beans, pigeon peas, and other legumes can also be included.
This hearty dish is an important part of Guyanese home cooking and is often prepared for weekend family meals and gatherings. Chicken, beef, or salted meat may be added depending on family preferences. Cook-Up Rice is traditionally enjoyed with pepper sauce, fresh salad, or fried plantains, making it a filling and flavourful meal.
1. Prepare the Beans: Drain the soaked black-eyed peas and rinse them. Place them in a saucepan with fresh water and cook until almost tender. Drain and set aside. If using canned beans, rinse and drain them instead.
2. Season the Chicken: Place the chicken pieces in a bowl with salt, black pepper, paprika, and half of the garlic. Mix well and set aside for 10 minutes.
3. Brown the Chicken: Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the chicken and cook until lightly browned on all sides.
4. Cook the Aromatics: Add the onion, remaining garlic, spring onions, and tomato. Cook for 3–4 minutes until softened and fragrant.
5. Add the Coconut Milk: Pour in the coconut milk and chicken broth. Add thyme and the whole hot pepper, if using. Stir gently.
6. Add the Beans: Add the cooked black-eyed peas and optional pumpkin or carrots. Bring the mixture to a gentle boil.
7. Add the Rice: Stir in the rinsed rice, making sure it is evenly distributed. Reduce the heat to low and cover the pot.
8. Cook Until Tender: Simmer for approximately 20–25 minutes, stirring gently from time to time to prevent sticking. Add a little hot water if the rice needs more liquid before becoming tender. Ensure the chicken is thoroughly cooked.
9. Finish the Dish: Once the rice is tender and most of the liquid has been absorbed, remove the hot pepper. Stir in fresh parsley and adjust the seasoning.
10. Rest and Serve: Turn off the heat and let the Cook-Up Rice rest, covered, for 5–10 minutes. Fluff gently and serve hot.
Rice – 2 cups, Chicken – 500 g
Black-eyed peas – 1 cup, Coconut milk – 2 cups
Onion – 1, Garlic – 4 cloves
Pumpkin – 200 g, Thyme – 1 tsp
Green onion – ¼ cup, Hot pepper – 1
Vegetable oil – 2 tbsp, Salt – 1 tsp
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