Callaloo Cook-up Rice is a robust and savory dish that highlights the essence of Caribbean flavors, especially from Guyana. This all-in-one meal combines rice, a variety of vegetables, and coconut milk, enriched with aromatic thyme and spicy wiri wiri pepper. It’s a versatile dish that stands out as both a satisfying main course or a flavorful side. The mix of spinach, pumpkin, and creamy coconut milk offers a rich, comforting flavor that’s ideal for any gathering. Whether you’re a Caribbean cuisine enthusiast or new to it, this Callaloo Cook-up Rice is a delicious choice you won’t want to miss.
Ingredients:
- 2 tablespoons 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 diced pumpkin (calabaza squash), frozen pumpkin works well
- 2 cups Jasmine or long grain white rice, washed and drained
- 1 tablespoon dried thyme, preferably Guyanese thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 wiri wiri or similar chili pepper (e.g., scotch bonnet), used whole for flavor and not for heat
- 1 cup canned coconut milk diluted with 2 cups water, or 3 cups fresh coconut milk
Instructions:
1. Sauté the Aromatics:
- Warm coconut oil in a large pot or Dutch oven over medium heat.
- Once the oil is hot, add the diced tomatoes, chopped green onions, and grated garlic. Sauté for 3-4 minutes, or until the tomatoes start to break down and the onions become translucent.
2. Add the Vegetables:
- Stir in the chopped spinach and diced pumpkin. Cook for another 3-4 minutes, allowing the vegetables to begin softening.
3. Incorporate the Rice:
- Add the washed and drained rice to the pot, stirring well to combine with the vegetables. Allow the rice to toast slightly for about 2 minutes, which will help it absorb the flavors.
4. Season the Dish:
- Sprinkle in the dried thyme, salt, and black pepper. Stir to ensure the seasoning is evenly distributed throughout the rice and vegetables.
5. Add the Liquid and Pepper:
- Pour the diluted coconut milk (or fresh coconut milk) into the pot, stirring to combine. Add the whole wiri wiri or scotch bonnet pepper to the pot. Be sure to keep the pepper whole to infuse the dish with its flavor without making it too spicy.
6. Cook the Rice:
- Allow the mixture to reach a gentle boil, then lower the heat to a simmer.
- Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
- If needed, check occasionally and add a little more water or coconut milk to prevent sticking and ensure the rice is tender.
7. Finish and Serve:
- Once the rice is cooked, remove the whole chili pepper and discard. Fluff the rice with a fork, ensuring the vegetables are evenly distributed throughout the dish.
- Serve the Callaloo Cook-up Rice hot as a comforting main dish or as a side to complement your favorite Caribbean meats or seafood.
Conclusion:
Callaloo Cook-up Rice is a quintessential Caribbean dish that brings together the creamy richness of coconut milk, the earthiness of spinach and pumpkin, and the aromatic flavors of thyme and pepper. This dish is a celebration of vibrant flavors and hearty ingredients, making it a perfect comfort food for any time of year. Whether you’re new to Caribbean cuisine or a seasoned cook, this recipe is sure to become a favorite in your kitchen. Enjoy the taste of the Caribbean with this delicious and nourishing one-pot meal!