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Jamaican Callaloo Rice Recipe

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Jamaican Callaloo Healthier Steps
Jamaican Callaloo Healthier Steps from healthiersteps.com

Description

Jamaican callaloo rice is a delicious and nutritious side dish that's popular in Caribbean cuisine. This recipe is made with callaloo, a leafy green vegetable that's similar to spinach, and rice, along with a blend of spices and seasonings that give it an authentic Jamaican flavor. This dish is perfect for serving alongside jerk chicken or any other Caribbean-inspired main dish.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 2 cups of long-grain white rice
  • 1 can of callaloo (or 2 cups of fresh callaloo)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of fresh thyme leaves
  • 1 tablespoon of Jamaican curry powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 cups of water
  • 1 tablespoon of vegetable oil

Equipment

  • A large pot with a lid
  • A wooden spoon
  • A can opener (if using canned callaloo)
  • A sharp knife
  • A cutting board

Method

  1. Begin by rinsing the rice in a fine-mesh strainer until the water runs clear. Set aside.
  2. If using fresh callaloo, wash and chop the leaves. If using canned callaloo, drain and rinse well. Set aside.
  3. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
  4. Add the thyme, curry powder, salt, and black pepper to the pot and stir to combine.
  5. Add the rice to the pot and stir to coat it in the spice mixture.
  6. Next, add the callaloo to the pot and stir to combine.
  7. Add the water to the pot and stir gently to combine all of the ingredients.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  9. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
  10. Remove the pot from the heat and let it sit, covered, for 5-10 minutes.
  11. Fluff the rice with a fork and serve immediately.

Notes

  • If you can't find callaloo, you can substitute spinach or kale.
  • If you like your rice to be spicier, you can add a diced scotch bonnet pepper to the pot with the onion and garlic.
  • This dish can be made ahead of time and reheated in the microwave or on the stovetop.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 253
  • Total fat: 3g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 401mg
  • Total Carbohydrates: 51g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 5g

Recipe Tips

  • Be sure to rinse the rice well before cooking to remove excess starch.
  • If you're using fresh callaloo, be sure to remove the tough stems before chopping the leaves.
  • If you're using canned callaloo, be sure to rinse it well to remove any excess salt.
  • For extra flavor, you can add a sprig of fresh thyme to the pot while the rice is cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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