Roselyn’s Guyana cook up rice

Roselyn is one of our volunteers in our Healthy Living Kitchen. She grew up in Guyana and recently taught us how to make Guyana cook up rice.

This is based on a recipe taught to her by her Granny in Guyana.

It is very adaptable and you can use whatever ingredients you have available.

You will need a large saucepan to make this dish.

Ingredients

250g dried black eyed beans, soaked overnight in cold water (or 3 cans cooked black eyed beans*)

1 tbsp coconut oil

Handful spring onions, finely chopped

2 cloves garlic, finely chopped

3 peppers, one yellow, one red and one green, chopped

2/3 can coconut milk

All purpose seasoning, to taste

Black pepper, to taste

Vegetable stock cube

1 kg long grain rice, well washed

2-3 bay leaves

Method

1. Rinse your dried beans well and place in a large saucepan.
2. Cover with water, bring to the boil and simmer for 40 minutes to an hour until soft.*
3. Once cooked add your chopped spring onions, garlic and peppers to the beans, along with the coconut milk, some all purpose seasoning, ground black pepper and a vegetable stock cube.
4. Bring to the boil then add your washed rice.
5. Top up with water and simmer until the rice is cooked. Add more water if needed.
6. Taste and adjust the seasoning.
7. When cooked stir through a couple of bay leaves.

*If using canned beans skip this stage and add to the pan with some hot vegetable stock.