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)

Instructions

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.