Jamaican Rice and Callaloo (One-Pot Greens and Rice)

About This Recipe

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.

Ingredients

Serves 4

• 4 cupscallaloo or spinach(chopped)
• 2 tbspvegetable oil
• 1onion(diced)
• 3 clovesgarlic(minced)
• 3scallions(chopped)
• 2 sprigsfresh thyme
• 1scotch bonnet pepper(whole)
• 1.5 cupslong-grain rice(rinsed)
• 1 cupcoconut milk
• 2 cupswater
• 1.5 tspsalt

Instructions

1. 1

   Cook the onion

   Heat oil in a pot and cook onion until soft, about 6 minutes.

2. 2

   Add greens

   Add garlic, scallions and thyme, cooking 1 minute, then add callaloo, cooking 5-6 minutes until wilted down.

3. 3

   Add rice and liquid

   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.

4. 4

   Simmer

   Reduce heat, cover, and simmer 18-20 minutes until the rice is tender.

5. 5

   Rest

   Let rest 5 minutes off heat, covered.

6. 6

   Serve

   Remove the scotch bonnet and thyme stems, fluff, and serve warm.

Variations

• •

  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.

Storage

Refrigerate up to 3 days in an airtight container; reheat gently with a splash of water or coconut milk to loosen the rice.

Frequently Asked Questions