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.