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Callaloo Rice

already cooked this dish.
  • Total: 45min
  • Portions: 6.00
  • Difficulty: Easy


  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup Onion (chopped)
  • 1 Tablespoon Garlic (minced)
  • 1/4 Cup Escallion (chopped)
  • 3 Cups Callaloo (chopped)
  • 1 Sprig Thyme, Fresh
  • 1 Cube Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1 1/2 Cup Water, Tap, Drinking
  • 1/3 Cup Maggi Coconut Milk Powder Mix 50G Pouch (dissolved in 1 cup water)
  • 2 Cups Long Grain Rice
  • 1 Unit Scotch Bonnet


    1. Heat oil in a medium saucepan, saute onion, garlic and escallion for one minute. Add chopped callaloo and thyme. Stir-fry for another minute.

    2. Add Maggi vegetable seasoning cubes,water and Maggi coconut milk and bring to a boil. Add rice and whole pepper and cover pot with lid.

    3. Reduce heat when pot begins to simmer; allow rice to steam (when liquid has evaporated and rice is soft). Remove from heat and serve as desired.

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