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A bowl of Guyanese cook up right with sliced cucumbers, claw, black eyed peas, and stewed beef.
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5 from 1 vote

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!
Prep Time1 hour 20 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: Guyanese
Servings: 12
Calories: 283kcal
Author: Shani W.

Equipment

  • Chef's Knife
  • Cutting Board
  • Dutch Oven with lid
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 cup black eyed peas soaked overnight or using the "quick soak" method
  • 1 tablespoon olive oil
  • 1.5 pounds boneless beef short ribs chopped
  • 1 tablespoon salt
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon oregano
  • ½ tablespoon ground thyme
  • 3 tablespoon Thai basil called "marrid man poke" in Guyana!
  • 4 cloves fresh garlic minced
  • ½ count yellow onion diced
  • 2 - 4 count wiri-wiri peppers or scotch bonnets/habaneros
  • 1 teaspoon beef bouillon or 1 cube/packet
  • 3 cups water
  • 1 can coconut milk 13.5 fl oz.
  • 1 tablespoon cassareep or molasses
  • 1.5 cups parboiled rice
  • 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 in the recipe notes.
    Rinse the soaked beans, and set aside.
  • Chop the fresh garlic, Thai basil, onion, wiri-wiri peppers, and green onions.
    If you don't like a lot of spice - remove all of the seeds from the peppers!
  • Heat the olive oil in a large Dutch oven on medium heat.
  • Add in the chopped beef, dry seasonings, Thai basil, minced garlic, minced onion, and diced peppers. Stir to combine.
  • 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 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.
  • Remove the bay leaf and discard.
  • Stir in the chopped green onions, taste, and add any additional seasonings you prefer.
    Serve with fried plantains and a crisp mango slaw. Enjoy!

Notes

"Quick-Soak Method" for Soaking Dry Beans
  1. Rinse the beans in water and discard any debris. Strain the water from the beans.
  2. Boil the rinsed beans in a large pot of water, uncovered, for 5 minutes. You want the pot to come to a rolling boil.
  3. Cut the heat off, then let the beans soak in that hot water for an hour.
  4. Rinse and drain the water once more, then the legumes are ready to use!
 
Tips & Tricks:
The peppers can be really spicy! I recommend removing the seeds to temper down on the kick, and just adding in the actual pepper.
 
 

Nutrition

Calories: 283kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 630mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg