Guyanese Cook-Up Rice (One-Pot Coconut Black-Eyed Pea & Thyme Rice) – Authentic Guyana Recipe
Georgetown’s beloved New Year’s and weekend one-pot rice steamed in rich coconut milk and thyme.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Black-eyed peas, Long-grain rice, Wilted spinach or callaloo, Thick coconut milk, Guyanese fine-leaf thyme
Ingredients for Guyanese Cook-Up Rice (One-Pot Coconut Black-Eyed Pea & Thyme Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) black-eyed peas, prepped into bite-sized pieces
- 1.5 cups long-grain rice, washed and trimmed
- 1 cup wilted spinach or callaloo
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Guyana seasoning (Guyanese fine-leaf thyme, garlic, wiri-wiri chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and thick coconut milk until golden.
- Add Guyanese fine-leaf thyme, garlic, wiri-wiri chili along with black-eyed peas and long-grain rice, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with wilted spinach or callaloo.