Callaloo Rice

If you're craving a true Caribbean vibe, but want something quick and uncomplicated, this dish is perfect for you. Callaloo is one of the absolute basics of Jamaican cuisine – spicy, light, and full of flavor. Combined with creamy coconut rice, you bring that typical island feeling right into your home. Perfect for days when you need something soulful without spending hours in the kitchen.

Ingredients
1 cup basmati rice
1 sachet Grace coconut milk powder, alternatively 1/4 cup coconut milk diluted with 3/4 cups water
1 can callaloo, e.g., from Tropical Sun or Dunn's River
1 onion
2 spring onions
2 cloves garlic
1/2 red bell pepper

Spices
2 tsp Portland Mills vegetarian Seasoning
Maggi Season up, broth, or salt

Preparation
Drain the canned callaloo, e.g., from Tropical Sun or Dunn's River, rinse well with water in a sieve, and let it drain thoroughly.

Prepare the Grace coconut milk powder according to package directions.

Wash the rice in sufficient water until the water runs clear. Place the rice in a sieve and let it drain briefly.

Add water to the coconut milk until the liquid measures approximately 1.5 cups. Add 2 whole spring onions and the rice, and cook until the liquid has evaporated and the rice is done.

Heat some oil in a pan and gradually sauté the onions, garlic, and spring onions. Finally, add the bell pepper and callaloo and sauté everything briefly.

As soon as the fragrant coconut rice meets the flavorful callaloo, you'll understand why this dish is so celebrated. Simple, honest, and truly delicious. You can enjoy it on its own or serve it as a side dish to your favorite meals. Give it a try and bring a piece of Jamaica to your plate.