Callaloo Coconut Ginger Rice

• 3 cups Callaloo
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons fresh ginger, grated
• 1 scotch bonnet pepper (use half or as desired)
• 2 sprigs thyme
• 3/4 cup coconut cream
• 1 teaspoon allspice
• sea salt, use as desired
• fresh ground pepper, use as desired
• 2 tablespoons olive oil
• 3 cups rice, washed (for this recipe I used long grained white rice)

1. Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
2. Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
3. Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
4. Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
5. Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.

callaloo, onion, garlic, fresh ginger, scotch, thyme, coconut cream, allspice, salt, fresh ground pepper, olive oil, rice

Taken from www.food.com/recipe/callaloo-coconut-ginger-rice-524667 (may not work)