All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2008
- 1/4 cup dried pigeon peas
- 4 oz cubed salt pork
- 3 green onions chopped (white and green parts separated)
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrots diced
- 1 hot red pepper halved and seeded
- 2 fresh thyme
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups long grain rice
- 1 can coconut milk
MethodSoak peas overnight in 2 cups (500 mL) cold water. (Or for quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain.
In saucepan, cover peas again with 3 times their new volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving cooking liquid.
In Dutch oven, fry salt pork over medium heat, stirring, until golden, about 5 minutes. Transfer to paper towel–lined plate; set aside. Drain all but 1 tbsp (15 mL) fat from pan.
In same Dutch oven, fry white parts of green onions, onion, garlic, carrot, hot pepper, thyme sprigs, cinnamon stick, salt and pepper until onion is softened and golden, about 5 minutes.
Return pork to pan. Stir in rice; cook, stirring, for 1 minute.
In large glass measure, whisk together coconut milk, enough of the reserved cooking liquid and water if needed to make 4 cups (1 L); stir into rice mixture.
Add peas; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 15 to 18 minutes. Remove from heat; let stand, covered, for 5 minutes. Discard hot pepper, thyme and cinnamon; stir in green parts of onions.
Nutritional facts Per serving: about
- Sodium 285 mg
- Protein 7 g
- Calories 380.0
- Total fat 20 g
- Cholesterol 10 mg
- Saturated fat 13 g
- Total carbohydrate 44 g
- Iron 16.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 3.0