How to cook Leftover Cook-up Rice.

Leftover Cook-up Rice


This one-pot recipe is inspired by Guyanese cook-up rice and is perfect for using up leftover meat and vegetables from a roast dinner. 

For the dish pictured I have used leftover roast lamb, courgettes, baby corn, and mushrooms. But you really can use anything you have and it will be transformed into a comforting and aromatic rice dish. Better yet it is all cooked in one pot for less washing up!

Ingredients: 

1 tbsp cooking oil of your choice 

1 large white onion, diced 

300g of basmati rice 

3 garlic cloves, minced 

1 chicken stock cube 

330ml of boiling water 

1 tbsp fresh chopped thyme 

2 bay leaves Leftover roast meat, diced 

Leftover roast vegetables, diced 

1 can of coconut milk 

1 can of black eyed peas 

1/2 fresh lime Salt and pepper

cook more Leftover Cook-up Rice...

Method :

In a large pot, add the oil and once brought to temperature on a medium heat, add the onions. Once softened add the minced garlic, stock cube, and the rice.

Cook for a couple of minutes until the rice begins to smell a little nutty, then add the boiling water and bay leaves.

Cook until the water had reduced to just cover the rice, then add the thyme, your leftover meat, and veg and pour in your coconut milk.

Season to taste. Cook until the rice is tender and the liquid has reduced; you want a thick consistency.

Finally, add the beans and squeeze of lime. Remove the bay leaves and serve.




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