Guyanese Cook-Up Rice

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This hearty Guyanese one-pot classic layers salt beef, chicken, kidney beans, and coconut milk under a fluffy cover of parboiled rice. It is the soul of a Guyanese Sunday table, cooked low and slow in a single pot until every grain soaks up the savory, peppery broth.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 20 gFat
• 8 gSaturated Fat
• 65 gCarbs
• 6 gFiber
• 4 gSugar
• 35 gProtein
• 920 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the meat and beans

• 1 lb salt beef or salted pig tail, soaked overnight
• 1 lb bone-in chicken thighs, skin removed
• 1 cup dried red kidney beans, soaked overnight
• 2 cups water

For the aromatic base

• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 scallions, finely chopped
• 1 scotch bonnet pepper, pierced once
• 4 sprigs fresh thyme
• 1 medium tomato, chopped

For the rice and finishing

• 2 cups parboiled long-grain rice, rinsed and drained
• 1 cup canned coconut milk
• 1 1/2 cups low-sodium chicken stock
• 1 tsp freshly ground black pepper
• 2 tsp brown sugar
• 1/2 tsp salt, or to taste

Directions

1. Soak the salt beef and dried beans in separate bowls of cold water overnight, changing the water once. Drain both well before cooking.
2. Place the salt beef in a large pot, cover with fresh water, and parboil for 20 minutes to draw out excess salt. Drain, cool slightly, and cut into 1-inch cubes.
3. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Season the chicken with black pepper and brown on both sides for about 6 minutes, then remove and set aside.
4. Reduce the heat to medium. Add the onion, garlic, scallions, and thyme to the same pot and sauté for 4 minutes until softened and fragrant, scraping up any browned bits.
5. Stir in the tomato and cook for 2 minutes, then add the salt beef, drained beans, browned chicken, coconut milk, chicken stock, scotch bonnet pepper, and brown sugar. Bring to a boil.
6. Reduce the heat to low, cover, and simmer gently for 35 to 40 minutes, or until the beans are tender and the chicken is cooked through.
7. Stir in the rinsed rice, making sure it sits just below the liquid. Season with salt, then cover the pot tightly with a lid.
8. Cook undisturbed over very low heat for 25 minutes, without lifting the lid, until the rice has absorbed the liquid and is tender.
9. Remove from the heat, take out the scotch bonnet and thyme stems, and let the pot rest covered for 10 minutes. Gently fluff the rice with a fork, lifting from the bottom to distribute the meats and beans evenly, then serve hot.

Cook’s Notes

• Soak the salt beef for at least 8 hours and change the water twice to draw out the heavy brine before cooking.
• Parboiled long-grain rice holds its shape best during the long, steam-covered cooking and gives the fluffiest result.
• Never lift the lid once the rice begins steaming, since letting steam escape will leave the grains underdone.
• For a milder heat, slice the scotch bonnet instead of piercing it whole; remove the pepper before serving for no heat at all.
• Leftovers reheat beautifully the next day with a splash of water in a covered pan over low heat, and the flavor deepens overnight.

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