Guyanese Cook-Up Rice

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This Cook-Up Rice is as diverse as it is delicious, having been marinated to perfection to enhance its flavors and optionally spiced with the famous Wiri Wiri peppers for those who enjoy a little heat. It's a complete, satisfying meal that promises to provide not only nourishment but also a one-of-a-kind culinary experience. This Guyanese-Style Cook-Up Rice is perfect for anyone looking to experience the richness of Guyanese cuisine or simply looking for a hearty, delicious dish.

Prep Time1

Cook Time50

Total Time1 50

Course: dinner, Main Course

Cuisine: Guyanese

Keyword: cook up, cookup, guyanese style, rice

Servings:

Calories: 906kcal

Author: Angelika

Cost: $15

Equipment

Ingredients

2 cups long-grain rice
1 lb. of chicken or other protein cut into bite-sized pieces (optional)
1 can black-eyed beans drained and rinsed
1 can red kidney beans drained and rinsed
1 can coconut milk
2 cups water adjust for desired consistency
1 large onion finely chopped
4 cloves of garlic minced
2 green onions scallions, chopped
1 carrot sliced into rounds
½ tin whole kernel corn
A small handful of spinach
1 sprig of thyme or 1 tsp. dried thyme
3 Wiri Wiri peppers optional, for heat
Salt to taste
1 tsp. sugar
2 tbsp. vegetable oil
2 tbsp. Caribbean green seasoning
½ tbsp. cassava cassareep
½ tbsp. Chinese sauce
1 pack cook-up-rice seasoning Preferred chief brand

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Instructions

Prepare the Protein:

Season your choice of protein with salt, Caribbean green seasoning, thyme, sugar, and other preferred seasonings (e.g., black pepper, five spice, ginger powder, tomato & chicken cube, chicken seasons, etc.). Marinate for at least 30 minutes or longer for enhanced flavor.

Brown the Protein:

In a large pot, heat vegetable oil over medium-high. Add the marinated protein and cook for about 15 minutes, or until well browned.

Sauté Vegetables:

In the same pot, add onion, garlic, thyme, Wiri Wiri peppers, and green onions. Sauté until onions are translucent. Stir in the rice, corn, and carrot, cooking briefly to coat the rice in the seasonings.

Cook the Rice:

Add water, cassava cassareep, Chinese sauce, and cook-up-rice seasoning. Season with a pinch of salt. Cover and cook on low heat for 20-25 minutes, stirring occasionally to prevent sticking.

Add Beans and Coconut Milk:

Once the rice is nearly cooked and most of the liquid has been absorbed, stir in the black-eyed beans and red kidney beans. Add the coconut milk for a rich, creamy texture. (Optional: Add whole Wiri Wiri peppers for extra heat but remember to remove them before serving to prevent the dish from becoming too spicy.)

Final Touches:

When the rice is fully cooked and the liquid has been absorbed, add in the spinach. Cover and let sit off the heat for 5 minutes to allow the spinach to wilt slightly.

Serve:

This dish is perfect on its own or paired with mango chutney or a simple salad for a complete meal.

Notes

Notes: This rich, flavorful recipe captures the vibrant diversity and culinary traditions of Guyana, offering a taste of home and history.

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

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