Callaloo Coconut Ginger Rice

Aside from being the first leafy green vegetable I ever cooked, the exciting thing about Callaloo is, the many ways you can whip it up and serve it. Callaloo is a popular dish served in different variants across the Caribbean.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  cups  Callaloo
• 1  onion, chopped
• 2  garlic cloves, crushed
• 2  tablespoons fresh ginger, grated
• 1  scotch bonnet pepper (use half or as desired)
• 2  sprigs thyme
• 3⁄4 cup coconut cream
• 1  teaspoon allspice
•  sea salt, use as desired
•  fresh ground pepper, use as desired
• 2  tablespoons olive oil
• 3  cups rice, washed (for this recipe I used long grained white rice)

Directions

1. Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
2. Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
3. Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
4. Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
5. Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.