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Callalo Rice

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  • Total: 14min
    Preparation: 14min
  • Portions: 6.00
  • Difficulty: Easy

Ingredients

  • 1 tbsp Vegetable oil
  • 1 Small onion, chopped
  • 1 Clove garlic, minced
  • 2 stalks Escallion (chive), chopped
  • 3 cups Callaloo or spinach, chopped
  • ¼ tsp Black pepper
  • 2 Sprigs thyme
  • 4 Maggi Vegetable Bouillon Cubes
  • 3 ½ cups Water
  • 1/3 cup Maggi Coconut Milk Powder
  • 2 cups rice
  • 1 Whole scotch bonnet (hot) pepper

Instructions

    1. Heat oil in a medium saucepan and sauté onions, garlic and escallion for 1 minute. Add callaloo, black pepper and thyme. Stir fry for 1 minute

    2. Add Bouillon Cubes, water and coconut milk powder. Bring to a boil. Add rice and scotch bonnet pepper and cover.

    3. Reduce heat and simmer until rice is cooked. Remove from heat and serve.

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