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"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." — Tatiana
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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
1/2 head cabbage, cored and cut into large chunks
2 tablespoons butter
salt and pepper to taste
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.
6 Ratings
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.
Excellent but doesnt need chicken or cabbage. Add corned beef and pig tail.
* Percent Daily Values are based on a 2,000 calorie diet.
Guyanese Cookup Rice
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving ** Calories: 541 ** Calories from Fat: 214
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