Guacho de Mariscos o Frijoles (Panamanian Soupy Culantro Rice & Bean Pot) – Authentic Panama Recipe
Hearty rural Panamanian thick soupy rice simmered in a deep clay or iron pot with roots and culantro.
- Country of Origin
- 🇵🇦 Panama (Central America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Medium-grain rice, Red or chiricano beans, Cubed yuca and squash, Fresh culantro, Achiote oil
Ingredients for Guacho de Mariscos o Frijoles (Panamanian Soupy Culantro Rice & Bean Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) medium-grain rice, prepped into bite-sized pieces
- 1.5 cups red or chiricano beans, washed and trimmed
- 1 cup cubed yuca and squash
- 1 medium onion and 3 cloves garlic, finely minced with fresh culantro
- 1.5 tbsp traditional Panama seasoning (achiote oil, garlic, sweet peppers)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh culantro for 3–4 minutes until fragrant.
- Stir in achiote oil, garlic, sweet peppers and toast for 45 seconds to release the essential oils of Panama's kitchen.
- Add medium-grain rice and red or chiricano beans, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cubed yuca and squash, adjust seasoning, and ladle steaming hot into deep bowls.