Entree: Guyana – Cook-up Rice — One-pot seasoned rice with peas and meats

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) long-grain parboiled or regular long-grain rice, rinsed until water runs clear
- 1 cup (200 g) dried pigeon peas (toor/guandules) soaked overnight and drained (or 2 cups / 425 g canned pigeon peas, drained)
- 1 lb (454 g) salted beef or salted pork, cut into 1–1.5 inch pieces and soaked/boiled to remove excess salt (see instructions)
- 2 smoked herring, approx. 3 oz (85 g) each, heads and large bones removed, flaked (or 6 oz / 170 g smoked mackerel)
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 cups (480 ml) low-sodium chicken or beef stock, plus more if needed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 scallions (green onions), sliced
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 whole scotch bonnet or habanero pepper (leave whole for flavor) (optional)
- 1 bay leaf
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (balances saltiness from salted meat)
- 1/2 cup (30 g) chopped fresh cilantro and/or culantro (or parsley), or 2 tbsp (30 g) prepared Guyanese green seasoning
- Salt to taste (after salted meat adjustments)

Instructions

1. If using dried pigeon peas, place soaked peas in a medium pot, cover with fresh water, bring to a boil, reduce heat, and simmer until tender but not mushy, about 30–45 minutes; drain and set aside. If using canned peas, drain and rinse and skip this step.
2. Prepare the salted meat: place the cut salted beef/pork in a pot, cover with water, bring to a boil, then discard the first boiling water to remove excess salt; refill with fresh water, add the bay leaf, and simmer until meat is nearly tender, 30–40 minutes depending on cut. Reserve 1–1.5 cups (240–360 ml) of the cooking liquid and the cooked meat; shred or cut into bite-sized pieces if needed.
3. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, 4–5 minutes. Add garlic and scallions and cook 1 minute more.
4. Add the partially cooked salted meat pieces and any reserved cooking liquid to the pot and brown briefly to develop flavor, about 3–4 minutes. Stir in the cooked (or canned) pigeon peas and flaked smoked herring, mixing gently.
5. Add the rinsed rice to the pot and stir to coat the grains with oil and distribute the meats and peas evenly. Pour in the coconut milk and the 2 cups (480 ml) chicken or beef stock (total liquid including coconut milk about 880 ml); add the whole scotch bonnet (if using), thyme, sugar, and freshly ground black pepper. Stir once, bring to a boil uncovered.
6. When the pot reaches a boil, reduce heat to low, cover tightly, and simmer gently until rice is cooked and liquid absorbed, about 18–25 minutes (parboiled rice will be quicker). Check after 15 minutes and add an extra 1/4–1/2 cup (60–120 ml) hot stock or water if the rice appears too dry before fully cooked.
7. When rice is tender and liquid absorbed, remove from heat and let rest, covered, for 5–10 minutes. Remove and discard the whole scotch bonnet and bay leaf. Fluff the rice with a fork and fold in the chopped cilantro/culantro or green seasoning. Taste and adjust salt if necessary (often none is needed because of the salted meat).
8. Serve hot as a complete one-pot entree. Leftovers reheat well and deepen in flavor.