Guyanese Peas and Rice is a comforting traditional dish made with rice, beans, coconut milk, and aromatic seasonings. It is a popular part of Guyanese home cooking and reflects the country's diverse Caribbean food heritage. Despite its simple ingredients, the combination of creamy coconut milk, tender peas, and fragrant herbs creates a satisfying and flavourful meal.
This versatile rice dish can be prepared with black-eyed peas, pigeon peas, or other beans, depending on regional and family preferences. It is often served alongside chicken curry, stewed meat, fried fish, or vegetables. The rice absorbs the coconut broth as it cooks, producing a rich texture and delicious flavour in every serving.
1. Prepare the Peas: If using dried peas, soak them according to package instructions and cook until tender. Drain and set aside. Canned or pre-cooked peas can also be used.
2. Wash the Rice: Rinse the rice under cold water until the water becomes mostly clear. Drain well.
3. Sauté the Seasonings: Heat vegetable oil in a large pot over medium heat. Add chopped onion and garlic, then sauté until fragrant and softened.
4. Add the Peas: Stir in the cooked peas, spring onions, thyme, black pepper, and salt. Mix well to combine the flavours.
5. Add Coconut Milk: Pour in the coconut milk and water or vegetable broth. Add the whole hot pepper if desired.
6. Add the Rice: Stir in the rinsed rice and bring the mixture to a gentle boil.
7. Cook the Rice: Reduce the heat to low, cover the pot, and cook for approximately 18–25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring frequently.
8. Rest and Fluff: Turn off the heat and let the rice rest, covered, for 5–10 minutes. Remove the thyme stems and hot pepper, then gently fluff with a fork.
9. Serve: Serve warm with Guyanese chicken curry, stewed meat, fried fish, or your favourite vegetable dishes.
Rice – 2 cups, Pigeon peas – 1 cup
Coconut milk – 2 cups, Onion – 1
Garlic – 3 cloves, Thyme – 1 tsp
Green onion – ¼ cup, Vegetable oil – 2 tbsp
Salt – 1 tsp, Black pepper – ½ tsp
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