📝 About This Recipe
This vibrant Caribbean classic is the ultimate comfort food, blending the earthy richness of leafy callaloo greens with fragrant jasmine rice and creamy coconut milk. Rooted in the heart of West Indian home cooking, this dish is a nutritional powerhouse infused with the 'holy trinity' of aromatics: scallions, thyme, and scotch bonnet pepper. It is a savory, soul-warming side or main that perfectly captures the lush, tropical essence of the islands.
🥗 Ingredients
The Aromatics
- 2 tablespoons Coconut Oil (or vegetable oil)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (chopped, white and green parts separated)
- 4-5 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
The Heart of the Dish
- 4 cups Callaloo Leaves (fresh, chopped (substitute with spinach or kale if unavailable))
- 2 cups Long-Grain White Rice (washed until water runs clear)
- 1 medium Carrot (diced into small cubes)
- 1 tablespoon Salted Butter (for a silky finish)
The Liquid Gold
- 1 can (13.5 oz) Full-Fat Coconut Milk (unsweetened)
- 1.5 cups Vegetable Broth (low sodium)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4-5 pieces Allspice Berries (whole)
👨🍳 Instructions
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1
Rinse the jasmine or long-grain rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and ensures fluffy, non-sticky grains.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced onions and carrots. Sauté for 4-5 minutes until the onions are translucent and the carrots have softened slightly.
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4
Stir in the minced garlic, the white parts of the scallions, and the whole thyme sprigs. Cook for 1-2 minutes until the kitchen smells fragrant.
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5
Add the chopped callaloo (or spinach/kale) to the pot. Sauté for 2-3 minutes until the greens have wilted down significantly.
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6
Pour in the washed rice and stir well, ensuring every grain is coated in the oil and aromatics. Toast the rice for about 2 minutes.
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7
Add the coconut milk, vegetable broth, allspice berries, salt, and black pepper. Stir gently to combine.
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8
Nestle the whole scotch bonnet pepper on top of the liquid. Do not cut or puncture it unless you want extreme heat!
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9
Bring the mixture to a rolling boil over medium-high heat.
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10
Once boiling, reduce the heat to the lowest setting, place the tablespoon of butter on top of the rice, and cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 18-20 minutes. Do not lift the lid, as the steam is essential for cooking the rice through.
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12
After 20 minutes, turn off the heat but leave the lid on for an additional 5 minutes to allow the moisture to redistribute.
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13
Remove the lid, discard the thyme sprigs, allspice berries, and the whole scotch bonnet pepper.
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14
Fluff the rice gently with a fork, folding in the remaining green parts of the scallions for a pop of color and freshness.
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15
Taste and add an extra pinch of salt if needed, then serve immediately while steaming hot.
💡 Chef's Tips
Always wash your rice thoroughly to prevent a gummy texture. If using canned callaloo, drain and rinse it well before adding to the pot to remove the brine flavor. Keep the Scotch Bonnet pepper whole; it provides a wonderful floral aroma without the spice unless it bursts. For the most authentic flavor, use a heavy cast-iron pot or Dutch oven which distributes heat evenly. If the rice is still too firm after the liquid is absorbed, add 2 tablespoons of warm water and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve alongside Jamaican Jerk Chicken for a spicy, smoky pairing. Pairs beautifully with Brown Stew Fish or Escovitch Fish. Add a side of fried sweet plantains to balance the savory greens with sweetness. Serve with a crisp cucumber and tomato salad to add a refreshing crunch. A cold glass of Sorrel or Ginger Beer is the perfect beverage accompaniment.