Callaloo Rice

Name: Callaloo Rice
Prep time: PTM
Cook time: PTM
Total time: 45 min
Yield: 6.00 porciones
Ingredients: 1 Tablespoon Vegetable Oil; 1/4 Cup Onion; 1 Tablespoon Garlic; 1/4 Cup Escallion; 3 Cups Callaloo; 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; 2 Cups Long Grain Rice; 1 Unit Scotch Bonnet

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Total: 45min
Portions: 6
Difficulty: Easy

Ingredients

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

Instructions

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