Foods AdventuresRecipes from around the world

Guyanese Cook-Up Rice

By ·

Jump to recipe ↓
A bowl of Guyanese Cook-Up Rice with black-eyed peas, coconut rice, thyme, and pork.
Jump to Recipe Print Recipe

Guyanese Cook-Up Rice is a one-pot comfort food combining rice, black-eyed peas, coconut milk, aromatics, and salted pork into a satisfying family meal.

Brown the pork and soften the aromatics first, then let the rice cook in coconut milk and seasoned broth so every grain carries the savory flavor.

Once the rice is added, keep the pot covered and resist stirring; a quiet simmer helps the grains cook evenly without becoming sticky.

Serving Suggestions

Serve hot with pepper sauce, avocado, sliced cucumber, or a crisp green salad to balance the rich coconut rice.

Guyanese Cook-Up Rice being served from a heavy pot with black-eyed peas and pork.

Recipe Notes

Cook-Up Rice keeps for 3 days refrigerated. Reheat covered with a splash of water, and loosen the grains gently with a fork.

A bowl of Guyanese Cook-Up Rice with black-eyed peas, coconut rice, thyme, and pork.

Guyanese Cook-Up Rice

No ratings yet
One-pot Guyanese rice with black-eyed peas, coconut milk, thyme, scallion, and tender salted pork.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Guyanese
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cook-Up Rice
  • 2 cups long-grain white rice rinsed
  • 2 cups black-eyed peas cooked and drained
  • 1 can unsweetened coconut milk 13.5-ounce can
  • 1 1/2 cups water
  • 1 lb salted pork cut into 1-inch pieces
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 4 stalks scallions sliced
  • 4 sprigs fresh thyme leaves picked
  • 1 medium green bell pepper diced
  • 1 small hot pepper left whole or sliced
  • 1 tbsp neutral oil
  • 1/2 tsp black pepper
  • fine salt only if needed after tasting
To Serve
  • 1/2 cup pepper sauce optional

Equipment

  • Heavy Dutch oven
  • Fine-mesh strainer
  • Wooden spoon
  • Fork

Method
 

Start the Pot:
  1. Rinse the rice until the water runs mostly clear and drain well.
  2. Heat the oil in a heavy Dutch oven. Brown the salted pork for 6 to 8 minutes, then add the onion, garlic, bell pepper, scallions, and thyme.
  3. Cook for 5 minutes until the aromatics soften. Stir in the black-eyed peas and black pepper.
Cook the Rice:
  1. Add the rice, coconut milk, and water. Stir once, bring to a simmer, and taste before adding any salt because the pork is already seasoned.
  2. Cover tightly, reduce the heat to low, and cook for 25 minutes.
  3. Turn off the heat and let the pot stand covered for 10 minutes, then fluff gently with a fork.
Serve:
  1. Taste and adjust the seasoning if needed.
  2. Spoon the cook-up rice into bowls and serve hot with pepper sauce.

Nutrition

Calories: 590kcalCarbohydrates: 74gProtein: 25gFat: 22gSaturated Fat: 13gCholesterol: 55mgSodium: 850mgFiber: 8gSugar: 4g

Notes

  • Do not stir repeatedly while the rice cooks; this keeps the grains intact.
  • If using unsalted pork, season the pot before covering and add salt gradually.

Keep exploring

All recipes →