Guyanese Vegetable/ vegan cook-up rice | recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

green beans

🥗Healthier: snap peas

💰Cheaper: frozen green beans

Frozen green beans are often less expensive and convenient.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is cheaper and adds bulk to the dish.

peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are typically more affordable and readily available.

Add a bit of oil to a preheated pot.

Add chopped onions, bell peppers, minced garlic, green onions, and basil; sauté for about 3 minutes to release flavors.

Add chopped carrots, pigeon peas, black-eyed peas, and parboiled rice; mix well.

Wash the rice thoroughly before adding it to the pot.

Let the mixture cook for about 5 minutes to allow the rice to absorb flavors.

Add coconut milk to the pot; the creator prefers not to add water for a richer taste.

Add brown sauce and better than bouillon vegetable base for flavor.

Add brown sugar to balance the flavors.

Add thyme and habanero peppers; cover the pot and keep heat on low to medium to prevent drying out.

After 15 minutes, check the rice; if still hard, add more coconut milk and seasoned salt to boost flavor.

Cover and continue cooking until rice is tender, checking at intervals.

After about 30 minutes, add okra to the pot to steam for about 5 minutes, ensuring they don't overcook.

Sprinkle parsley on top for color before serving.

Plate the dish and serve with fried fish, garden salad, and fried ripe plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens