Callaloo Rice

INGREDIENTS:

3 cups long-grain white rice (such as Jasmine rice)

1-13.5 oz can callaloo, drained and rinsed

½ small yellow onion, chopped

2 scallion stalks, chopped

4 garlic cloves, minced

½ scotch bonnet pepper, seeds removed, sliced – optional

2 sprigs thyme

½ tsp pimento seeds, crushed

1 tbsp coconut oil

2 cups coconut milk

2.5 cups water

2 tsp salt

1 tbsp butter

INSTRUCTIONS:

1) Prep seasonings, then heat coconut oil in a medium-large pot on medium heat.

2) Sauté the onion, scallion, garlic, scotch bonnet pepper, thyme, and pimento for 1-2 minutes until fragrant and onions are translucent.

3) Add callaloo and sauté for another 3-5 minutes. Add rice and incorporate well.

4) Add coconut milk and water. Stir well, then bring to a low simmer.

5) Add butter. Stir once more, then reduce heat to low and let steam for 25 minutes.

6) Turn heat off completely, and move pot to a cool burner. Let stand covered to allow rice to steam for an additional 10 minutes. Remove lid, fluff, and serve.

Enjoy!