Callalo Rice

Name: Callalo Rice
Prep time: 14 min
Cook time: PTM
Total time: 14 min
Yield: 6.00 porciones
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

1 2 3 4 5

Evaluate the recipe

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Help us to evaluate this recipe.

0 people already cooked this dish.
Total: 14min

Preparation: 14min
Portions: 6
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

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
Add Bouillon Cubes, water and coconut milk powder. Bring to a boil. Add rice and scotch bonnet pepper and cover.
Reduce heat and simmer until rice is cooked. Remove from heat and serve.