Guyanese split peas cookup rice | recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

split peas

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Green lentils are nutritious and similar in texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a budget-friendly alternative with a different texture.

Soak split peas for a few hours, then drain.

Boil split peas in water until tender.

Add salted pigtail and corned beef brisket to an Instant Pot and pressure cook for 15 minutes, then drain the water.

Heat oil in a preheated pot.

Add chopped onions, bell peppers, garlic, ginger, and herbs; sauté for 3-4 minutes until softened.

Add cooked split peas to the pot and mix.

Transfer to a larger pot if necessary due to size constraints.

Wash parboiled rice thoroughly before adding it to the pot.

Cook all ingredients together for about 5 minutes to marry the flavors.

Add coconut milk and reserved split peas broth instead of water.

Add seasonings: chicken bouillon, beef bouillon, seasoned salt, black pepper, and brown sugar; stir well.

Add habanero peppers and thyme, cover, and simmer on low heat until rice is tender, stirring periodically to prevent sticking.

Add okra in the last 8-10 minutes of cooking to steam without becoming mushy; leave the pot uncovered to allow liquid to evaporate.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary