Callaloo Cook-up Rice

Callaloo Cook-up Rice

Callaloo Cook-up Rice is a vegetarian side that brings together spinach, pumpkin, and rice cooked in flavorful coconut milk. This Guyanese dish is fresh, flavorful, filling, and cooks in just 30 minutes!

Course Side Dish

Cuisine Guyanese

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Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 362kcal

Equipment

Large Pot or Skillet

Ingredients

2 tablespoons of coconut oil
2 Tomatoes diced
4 green onions finely chopped
3 cloves garlic grated
1 bundle of spinach washed and chopped or 1 cup of frozen spinach completely thawed
2 cups of diced pumpkin (calabaza squash) frozen pumpkin works well
2 cups of Jasmine or long grain white rice washed and trained
1 tablespoon of dried thyme preferably Guyanese thyme
1 teaspoon salt
¼ teaspoon of black pepper
1 wiri wiri or similar chili pepper e.g. scotch bonnet. Used whole for flavor and not for heat
1 cup of canned coconut milk diluted with 2 cups of water or 3 cups of fresh coconut milk

Instructions

Bring a skillet up to temperature on medium heat, then add coconut oil.
When coconut oil is hot and melted add tomatoes, green onions, and garlic.
Sauté for a few minutes then add the spinach and pumpkin followed by the salt, dried thyme, and black pepper.
Continue to sauté for two minutes mixing together all of the seasoning and other ingredients.
Then add the rice, wiri wiri pepper, and coconut milk.
Mix together well and bring to a boil.
Let boil uncovered for about 5 minutes then give it a good stir freeing any rice that may have stuck to the bottom.
Then reduce the heat to the lowest possible heat, cover and let the rice simmer for 15 to 20 minutes or until rice is fully cook.
Then remove from the heat, fluff the rice with a fork mixing together well.
Serve as is or with your favorite protein.

Notes

Before serving I like to cut open the wiri wiri pepper for some mild heat. For additional heat you can eat this rice with some pepper sauce.

Nutrition