Best Guyanese Cook Up Rice Recipes

GUYANESE COOK UP RICE

Guyanese Cook up Rice image

A Guyanese recipe I found on a site for Caribbean recipes. If you cannot find a scotch bonnet pepper, you may sub habanero. I haven't tried this yet, and the recipe does not specify servings, so I'm guessing. To give the flavor of the scotch bonnet pepper, but not the heat, simmer it whole as directed in the recipe, but take it out before serving.

Provided by Scarlett516

Categories Rice

Time 50m

Yield 6 cups

Number Of Ingredients 12

Ingredients

3 cups par-boil rice or 3 cups long grain rice
1 lb salt beef (cut up) or 1 lb pig, tail (cut up)
1 onion
2 garlic cloves
1 (14 ounce) can coconut milk
1 tomatoes
1 sprig fresh thyme
4 cups water
1 cup gungo black-eyed peas or 1 cup any favorite type beans
seasoning salt, to taste
black pepper, to taste
1 scotch bonnet pepper (optional)

Steps:

Bring water to a boil, add peas. Cook until soft.
In another pot boil the pig tail or salt beef until most of the salt is removed.
Drain the pig tail or salt beef from water and set aside.
To the water, add chopped onion, garlic, thyme, tomatoes, meat, coconut milk or creme, pepper,and rice. Bring to a boil then lower heat and cover pot to steam rice for 30 minute.
Add the peas and pig tail or salt beef to the rice and serve.

Nutrition Facts : Calories 527.3, Fat 13.1, SaturatedFat 11.1, Sodium 160, Carbohydrate 91.6, Fiber 4.7, Sugar 5.6, Protein 10.6

GUYANESE COOKUP RICE

Guyanese Cookup Rice image

My grandmother's recipe. It's delicious and can be made with or without meat. It's also very versatile. Here I am using chicken, however you can use brisket, pigtail, oxtail, the list is endless.

Provided by Tatiana

Categories Side Dish Rice Side Dish Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 scotch bonnet chile pepper
6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
2 skinless, bone-in chicken breast halves - cut in half
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked long-grain white rice
4 cups chicken broth
1 (14 ounce) can coconut milk
4 sprigs thyme, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
4 green onions, coarsely chopped
½ head cabbage, cored and cut into large chunks
2 tablespoons butter
salt and pepper to taste

Steps:

Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks.
Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.
Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. Before serving, stir in butter, and season to taste with salt and pepper.

Nutrition Facts : Calories 541 calories, Carbohydrate 55.6 g, Cholesterol 68.2 mg, Fat 23.8 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 13.8 g, Sodium 255.3 mg, Sugar 3.8 g