Guyanese Cookup Rice

Guyanese Cookup Rice

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Tatiana

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. 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.

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Reviews (5)

Rate This Recipe
April Tucker

April Tucker

This turned out so good although i didnt use the cabbage and I used Uncle Ben Rice. Thanks



I added more and different kinds of bean, i.e chick peas. Great tasting and it lasted for days.

Denise Ellen Pedroza

Denise Ellen Pedroza

Great variation on beans on rice. I had 1/2 a can of coconut milk and cabbage to use up which is how I found this recipe. I'm only one person who is trying to eat more meatless meals, so I made a half recipe (my 1/2 can of coconut milk remember) except I left out the scotch bonnet pepper, the chicken and used the whole can of black-eyed peas for a 1/2 recipe. The coconut milk added that little something extra and the cabbage was just a hint. If you also swapped out chicken broth for veggie broth this would make a yummy vegan dinner.

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Amount Per Serving (8 total)

  • Calories
  • 541 cal
  • 27%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet



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Chicken Arroz Caldo (Chicken Rice Porridge)


next recipe:

Chicken with Wild Rice and Vegetables Casserole