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Guyana (QUICK) Cook-Up Rice
/ 4Ingredients
At a glance
Course/Dish
Rice Dishes
Serves
8-12 servings
- 3 cups of brown rice
- 4 ½ cups of water
- 2 tablespoon olive oil
- 1 lb. chicken thighs (chopped and washed thoroughly)
- ½ lb. salted pigtail (cut up into cart wheel shape)
- ½ lb. salted beef (cut into cubes)
- 1 lg. onions (chopped)
- Salt to taste
- 1 sm. Maggie chicken cube (bouillon)
- ½ red bell pepper, medium (chopped)
- 3 gloves of garlic (thinly crushed)
- 1 ½ sprig of fine leaf thyme
- 3 stalks of small green onions (chopped)
- ½ - 1 tablespoon crushed red pepper (Mc Cormick)
- Or 2-3 sm. wirie-wirie pepper (optional)
- 2 – 14 oz. cans of coconut milk
- 2 tablespoon ketchup
- 2 tablespoon cassreep or gravy browning
- 1 sm. can of Goya Chick Peas with liquid
- 1 sm. can of garbanzo peas (pigeon peas) with liquid
- ¼ cup yellow split peas (washed)
- 1 cup cassava (1-2 inch cubes)
- 1 green plantain (washed and chopped into cubes)
- 6 whole young okras (3-4 inches) (washed, dried, cut off head and tail,)
Methods/steps
- Soak salted meat overnight in water (enough to cover meat). In the morning, discard water.
- Then, boil salted meat for 20 minutes and discard water
- In a bowl, seasone chicken and salted meats with onions, salt, thyme, garlic, bell pepper, small onions, crushed red pepper or wirie-wirie pepper (leave whole), cassreep or gravy browning, ketchup, and chicken cube – set aside for 20 minutes
- In a large pot (heavy) on medium- high heat, sauté seasoning meats with oil - until liquid is dried up
- Add to pot - rice, peas, all liquids and other ingredients. Stir well
- Cover pot and bring to boil, then lower heat to slowly simmer for about 30 minutes, - then stir, (if peas is not fully cooked to your liking, this is a good time where you can add some more hot water to pot and stir gently) cover pot again
- Cook for another few minutes or until soft to your liking
- Turn off stove and keep covered until ready to serve.
- Best served hot.