Cook-Up Rice with Beef or Chicken
Cook-Up Rice often tastes even better the next day! Consider making it the evening before serving to let the flavors meld, or enjoy the leftovers!
Ingredients
Rice and Vegetables:
- 2 cups Jasmine rice (or any rice of your choice)
- 1 box frozen chopped spinach (or 3 handfuls of fresh spinach)
- 1 lb. fresh sliced mushrooms
- 2 (14 oz) cans organic black-eyed peas
- 2 (14 oz) cans organic coconut milk
- 1 cup water, chicken, beef, or vegetable broth (for cooking the meat)
- 10-15 sprigs fresh thyme, washed
- 3-4 wiri wiri peppers or 1 scotch bonnet pepper, chopped or whole (optional)
- 1 large yellow onion, chopped
- 1 whole head of garlic, crushed
- 2 sprigs scallions
- 6 whole pimento peppers (optional)
- 1 tsp fresh ground black pepper
- Salt to taste
- 3 tbsp coconut or olive oil
- 4-5 sprigs fresh scallions, thinly sliced (for garnish)
Meat:
- 4-5 lbs of meat (beef or chicken)
- 1/3 cup Shivonne’s seasoning
- 3-4 fresh thyme sprigs
- 2 tbsp cassareep or browning
- Hot pepper (optional)
- Black pepper
- 1 tbsp salt
- 2 tbsp oil
Shivonne’s Seasoning:
In a food processor or blender, combine the following ingredients and blend until smooth:- 3-4 wiri wiri peppers or 1 scotch bonnet pepper, chopped or whole (optional)
- 1 large yellow onion, chopped
- 1 whole head of garlic, crushed
- 2 sprigs of scallions
Use half of this mixture to marinate the meat, and save the other half for the cook-up rice.
Directions
- In a large pot, heat 1 tbsp oil and cook the mushrooms thoroughly until browned. Set aside (if using mushrooms).
- Add the marinated meat and 1 cup of your chosen liquid (broth or water) to the same pot. Cook the meat until it’s tender and the liquid is reduced, leaving the oil base.
- Add the hot pepper, fresh thyme, and other herbs. Let the ingredients cook with the meat for 3-4 minutes to release their flavors.
- Stir in the coconut milk, black-eyed peas, washed rice, the remaining half of Shivonne’s seasoning, and the frozen spinach. Cook on low heat for 20 minutes, or until the rice is tender and fully cooked.
- Once the rice is cooked, mix in the cooked mushrooms and fresh spinach (if using fresh spinach).
- Garnish with chopped scallions, remove from heat, and serve. This dish pairs wonderfully with a refreshing cucumber salad.
