Rice cooked with sauteed callaloo greens, coconut milk and scotch bonnet, a nourishing one-pot Jamaican vegetable dinner.
Callaloo, a leafy green related to amaranth or sometimes taro leaves depending on the region, is a Caribbean staple, here cooked down with onion and coconut milk before rice joins in to absorb all that green, herbaceous flavor. A whole scotch bonnet pepper simmers in the pot for aroma without overwhelming heat, while a touch of thyme and scallion round out the seasoning in this simple, nourishing one-pot meal. Naturally vegan and packed with greens, this dish shows a lighter, more vegetable-forward side of Jamaican cooking, equally satisfying as a main course or a hearty side to grilled fish or chicken.
Serves 4
Heat oil in a pot and cook onion until soft, about 6 minutes.
Add garlic, scallions and thyme, cooking 1 minute, then add callaloo, cooking 5-6 minutes until wilted down.
Stir in rinsed rice, coconut milk, water, salt and the whole scotch bonnet; bring to a boil.
Keep the scotch bonnet whole throughout cooking so it perfumes the rice with its aroma without releasing its considerable heat.
Reduce heat, cover, and simmer 18-20 minutes until the rice is tender.
Let rest 5 minutes off heat, covered.
Remove the scotch bonnet and thyme stems, fluff, and serve warm.
Keep the scotch bonnet whole throughout cooking so it perfumes the rice without releasing its full heat into the dish.
Wilt the callaloo down thoroughly before adding rice, which concentrates its flavor into the dish.
Use full-fat coconut milk for the richest flavor and best texture.
Adding cooked saltfish or shrimp turns this into a heartier main course.
Kale or collard greens can substitute for callaloo if it's not available.
A version with kidney beans added makes for an even more substantial one-pot meal.
Refrigerate up to 3 days in an airtight container; reheat gently with a splash of water or coconut milk to loosen the rice.
Callaloo is a foundational Caribbean green, and this rice preparation reflects the broader Jamaican tradition of building substantial, flavorful vegetable dishes using coconut milk and the region's signature aromatics.
It's a leafy green vegetable widely used across the Caribbean, sometimes referring to amaranth leaves and sometimes to taro leaves depending on the region and dish.
Yes, spinach is a reasonable substitute, though it cooks down faster and has a milder flavor than true callaloo.
It was likely stirred too much or cooked with too much liquid — measure carefully and avoid lifting the lid frequently while it simmers.
Per serving (350g / 12.3 oz) · 4 servings total
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