Callaloo and Rice Cook up

A vegetarian side dish that brings together spinach, pumpkin, and rice cooked in flavourful coconut milk. It is packed with nutrients and can be used as a main dish as well.

You will need:

2 tablespoons of coconut oil
2 Tomatoes diced
4 chives finely chopped
1 small to medium onion, diced
3 cloves garlic grated
1 bundle of spinach washed and chopped, or 1 cup of frozen spinach completely thawed
2 cups of diced pumpkin
2 cups of Jasmine or long grain white rice washed and strained
1 tablespoon of dried thyme
1 teaspoon salt
1/ 4 teaspoon of black pepper
1 Pimento pepper (flavour pepper)
1 cup of canned coconut milk diluted with 2 cups of water or 3 cups of fresh coconut milk

Method:

Bring a skillet up to temperature on medium heat, then add coconut oil. When coconut oil is hot, add tomatoes, chives, onions, and garlic. Sauté for a few minutes then add the spinach and pumpkin followed by the salt, dried thyme, and black pepper. Continue to sauté for two minutes mixing together all of the seasoning and other ingredients. Then add the rice, pimento pepper, and coconut milk. Mix together well and bring to a boil. Let boil uncovered for about 5 minutes then give it a good stir freeing any rice that may have stuck to the bottom. Then reduce the heat to the lowest possible heat, cover and let the rice simmer for 15 to 20 minutes or until rice is fully cook. Remove from the heat, fluff the rice with a fork mixing together well. Serve as is or with your favourite protein.