Guyana Cook-Up Rice

Ingredients

• • 3 cups parboiled rice
• • 1 can (14 oz) coconut milk
• • 4 cups chicken or vegetable stock
• • 1 can (15 oz) black-eyed peas, drained
• • 1/2 lb salted beef or pigtail, diced
• • 1/2 lb chicken pieces (thighs)
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 2 tomatoes, diced
• • 2 carrots, diced
• • 3 sprigs fresh thyme
• • 2 scallions, chopped
• • 1 wiri wiri or scotch bonnet pepper (whole)
• • 2 tbsp vegetable oil
• • 1 tsp ground cumin
• • Salt and black pepper to taste

Instructions

1. 1. Prepare salted meat: If using salted beef or pigtail, soak in cold water for 30 minutes to remove excess salt. Drain and dice.
2. 2. Brown meats: Heat oil in a large heavy pot. Brown chicken pieces and salted meat on all sides, about 8 minutes. Remove and set aside.
3. 3. Sauté aromatics: In the same pot, sauté onion, garlic, and cumin until fragrant, about 5 minutes.
4. 4. Add vegetables: Add tomatoes, carrots, thyme, scallions, and whole pepper. Cook 5 minutes.
5. 5. Add liquids: Pour in coconut milk and stock. Return meats to pot. Bring to a boil.
6. 6. Add rice and peas: Stir in rice and black-eyed peas. Season with salt and pepper.
7. 7. Cook: Reduce heat to low, cover tightly, and simmer for 30-35 minutes until rice is tender and liquid absorbed.
8. 8. Rest and serve: Remove from heat, let stand covered 10 minutes. Remove pepper and thyme stems. Fluff with a fork and serve hot.