Guyanese Cookup Rice

Guyanese Cookup Rice

Tatiana 9

"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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1 h 5 m servings 541 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 9 Ratings

Most helpful positive review

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

Most helpful critical review

It's okay, but the cabbage sort of makes it bland. I don't use the cabbage anymore.

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.

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 mad...

Excellent but doesnt need chicken or cabbage. Add corned beef and pig tail.

It's okay, but the cabbage sort of makes it bland. I don't use the cabbage anymore.

Two words: comfort food. It's rich and hearty and will definitely make you want to curl up on the couch with a bowl of it. Really subtly flavorful and satisfying. I'll definitely be making this ...

This recipe came out very good. My family raved over it and told me to "save the recipe" so I can make it again. I made it without the chicken or cabbage (served carribean chicken and the cabbag...