Guyanese Cook Up Rice
Take your tastebuds to South America with this recipe for Guyanese Cook Up Rice! It's packed with black eyed peas, seasoned beef, and creamy coconut milk. Serve with fried plantains + a crunchy slaw on the side!
Servings: 10
Calories:
Ingredients
- 1 cup black eyed peas soaked overnight or using the "quick soak" method
- 1 tablespoon olive oil
- 1.25 pounds boneless beef short ribs or other beef made for stew
- 1 tablespoon salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon oregano
- ½ tablespoon ground thyme
- 4 cloves fresh garlic minced
- 3 tablespoon Thai basil called "marrid man poke" in Guyana!
- ½ count yellow onion diced
- 4 count wiri-wiri peppers or scotch bonnets, or serranos
- 2 teaspoon beef bouillon or 2 cubes/packets
- 6 cups water
- 1 can coconut milk
- 1 tablespoon cassareep or molasses
- 2 ½ cups parboiled rice rinsed
- 1 count bay leaf
- 3 stalks green onions thinly chopped
Instructions
- Ensure your dry black eyed peas have been soaked overnight, or using the "quick soak" method I listed above. Rinse, and set aside.
- Heat a large pot to medium heat and add in the olive oil.
- Add in the beef, seasonings and herbs, minced garlic, minced onion, and peppers. Sauté for a few minutes until beef browns on the outside and the pot becomes fragrant.
- Pour in your soaked and rinsed beans and the beef bouillon.
- Pour in the water, coconut milk, cassareep, and rinsed rice. Stir thoroughly, then add a bay leaf.
- Let the mixture cook for 20 minutes uncovered, stirring occassionally.
- Cover the pot with a lid and cook for another 15-20 minutes. The cook up rice should still be creamy.
- Stir in the chopped green onions, taste, and add any additional seasonings you prefer. Serve with fried plantains and a crisp mango slaw. Enjoy!