Guyanese cook-up rice

Method

1. 1

   Step 1

   Boil the black-eyed peas (opens in a new tab) in 1 litre of water for 30–35 minutes until just tender (they don't need soaking). Drain, keeping the cooking liquid.

   • 35 min
   • medium heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Season the chicken with garlic (opens in a new tab) and ½ tsp salt. Brown it with the ham (opens in a new tab) in the oil in a heavy pot, then add the onion (opens in a new tab), spring onions (opens in a new tab) and thyme (opens in a new tab) and cook 5 minutes.

   • 12 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw chicken.

   

3. 3

   Step 3

   Add the rice, peas, coconut milk (opens in a new tab), whole peppers, remaining salt and 400 ml of the pea liquid (top up with water). Bring to a boil.

   • 5 min
   • high heat
4. 4

   Step 4

   Cover and cook on low heat for 25 minutes until the rice is tender and the liquid absorbed; it should be moist but not soupy. Rest 5 minutes, remove the peppers and serve.

   • 25 min
   • low heat

   Food safety: Cool leftover rice quickly and refrigerate within an hour.