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The wonderful thing about one pot dishes is that you can throw in anything you want and it will all come together to a beautiful and unique taste. Rice dishes do just that. In the Caribbean, there are many different names for this dish. In Guyana, we call it cook-up rice or all-in-one. It’s typically made on Sundays or when there are plenty of mouths to feed! It is a hearty and rustic rice dish. The texture of this rice is wet and very moist. People usually include beef, pork, or chicken in it, but others like to top it with a piece of fried fish.
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There is no one recipe for cook-up rice. It is a highly customizable dish in terms of what type of beans and meat you can include. I prefer mine with pigeon peas, but it is also popular with black-eyed peas.
In this variation, I’ve added spinach, kidney beans, ochroes, with a side of mango achar and topped with lightly fried fish.
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Since I don’t eat beef or pork, I have made mine with nice brown pieces of chicken breasts. Here is the recipe, don’t be intimidated by a number of ingredients, it’s a quick process once you get it all into the pot.
Bring 10 cups water to a boil and in the meantime, dice onions, garlic, and green pepper, you can add scallions here too
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I love using fresh herbs… remove from stems…
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give them a coarse chop
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add two peppers, you can use ½ scotch bonnet as well
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add 2 bay leaves and be sure to remove them later
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you will need 1-2 small bouillon cubes depending on how salty you like your food,
start with one and add more later. I ended up using two.
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throw everything in the pot and let it all “cook-up” together
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add 2 cups coconut milk
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add to pot
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Then add 2 tablespoon cassareep, this will give the cook-up rice a nice brown color
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you can add any type of beans you like, but I love cook-up with pigeon peas
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Using parboiled rice is a great option here, parboiled rice is firm and can hold up to the
heavy ingredients in this dish, white rice or any other short grain rice will make this cook-up become soggy.
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Add rice to the pot along with black pepper and old bay seasoning. You can add any other dry seasonings you like here.
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Cook the chicken
I used 2 large chicken breasts
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rice is almost done, did you notice how most of the water has evaporated?
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wait till you have it then next day, even better!
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Guyanese Style Cook-up Rice
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Guyanese Style Cook-up Rice
Yield:
Serves 6-8 people
Ingredients
- 10 cups water (if you like it less watery, add 8 cups water instead)
- 1 onion diced
- 2-3 scallions chopped (I didn't have any on hand which is why you do not see it pictured above)
- 3-4 garlic cloves, chopped
- 1 cup green pepper, chopped (optional)
- 1 sprig of oregano, coarsely chopped
- 1 small sprig of rosemary, coarsely chopped
- 1-2 sprigs of thyme, removed from stem
- 2 bay leaves
- 2 wiri wiri pepper or ½ scotch bonnet
- 1-2 small bouillon cubes
- 2 cups coconut milk
- 2 tablespoon cassareep
- 1 tablespoon old bay seasoning
- ½ teaspoon black pepper
- 1 cup chopped spinach (optional)
- 1 15.5oz canned beans of your choice or *dry beans
- 2 ½ cups parboiled rice (any other type of rice will be too soft to hold up to the heavy ingredients in this dish)
- 2-3 pounds of your choice of meat
Chicken:
- 2-3lbs chicken (or any type of meat you prefer)
- season meat to your tastes, but here is an idea of how I seasoned my chicken
- 2 tablespoon of onion and garlic puree
- 1 teaspoon cassareep
- cayenne pepper
- black pepper
- 1 teaspoon salt
- 2 teaspoon oil
Instructions
If you are using dried beans:
- In a large pot, bring 10 cups of water to a boil. Add dried beans to boiling water.
- In the meantime, dice onions, garlic, scallions, and green pepper add to the boiling water. Add in wiri wiri pepper, fresh herbs, bay leaves, and bouillon cubes.
- When beans are slightly soft, add coconut milk, cassareep, and spinach (if you are using spinach). Let this mixture boil for 15 minutes.
- Place rice in a mixing bowl and run the tap water over it on low, until the water goes clear (this method is how we wash rice in the West Indies). Drain water from rice and add to the pot.
- Add old bay seasoning and black pepper. Let rice boil until the rice is cooked, you can take one out to feel if it is soft or not. When the cook-up is close to being done, you will see that it is wet and soupy looking, there will hardly be any liquid left in the pot. Now at this point, add your cooked meat and give it a good stir.
- Remove from heat and cool. This will taste the best on the next day, trust me!
If you are using canned beans:
- In a large pot, bring 10 cups of water to a boil.
- In the meantime, dice onions, garlic, scallions, and green pepper add to the boiling water. Add in wiri wiri pepper, fresh herbs, bay leaves, and bouillon cubes. Let ingredients cook for 10-12 minutes.
- Add in coconut milk and cassareep and spinach (if you are using spinach). Let mixture boil for 7-8 minutes.
- Place rice in a mixing bowl and run the tap water over it on low, until the water goes clear (this method is how we wash rice in the West Indies). Drain water from rice and add to the pot.
- Drain and rinse beans and add to the pot. Add old bay seasoning and black pepper. Let rice boil until the rice is cooked, you can take one out to feel if it is soft or not.
- When the cook-up is close to being done, you will see that it is wet and soupy looking, there will hardly be any liquid left in the pot. Now at this point, add your cooked meat and give it a good stir.
- Remove from heat and cool. This will taste the best on the next day, trust me!
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