In Guyana we call a variety of green leafy vegetables callaloo. It is similar in taste and structure to spinach. In this dish I am using spinach, since I am not lucky enough to find callaloo in Denver. This is a one pot, rice dish and is great with fish and fried ripe plantains or just by itself. It’s a great alternative to rice and beans or cook-up rice with peas and meat.
Now for the recipe…
There you have it Callaloo Cook-up Rice. Yum. Pretty quick and easy.
Callaloo Cook-up Rice
2 Roma Tomatoes (diced)
1 large onion (diced)
3 cloves garlic (chopped)
1 bundle of spinach (washed and chopped)
2 cups long grain rice
1 can coconut milk (about 2 cups)
2 cups water
1 tbsp dried thyme (preferably Guyanese thyme)
1 tsp salt
1/4 tsp fresh ground black pepper
1 wiri wiri or similar (e.g. scotch bonnet) pepper. Used whole for flavor.
About 2 tbsp oil for cooking onions, garlic and tomatoes.
Saute onions, garlic and tomatoes with about 2 tbsp oil, in a large stock pot on medium heat. When tomatoes are soft, add spinach and cook for about 2 to 3 minutes. Then, add rice, coconut milk and water. Add thyme, salt, black pepper and wiri wiri pepper. Stir together.Cover and bring to a boil on high heat. Once rice comes to a boil, reduce heat to low to medium and let simmer until rice cooks and all the water evaporates. Serve with your favorite protein and some fried ripe (sweet) plantains.
Tips and Ramblings:
1. This dish cooks in about 30 minutes, or as long as it will take for the rice to cook
2. At the end of the dish, I cut open the wiri wiri pepper for some mild heat
3. My husband wanted more heat and ate his with some good Guyanese pepper sauce
4. I served this dish with some pan fried tilapia and a nice green salad.