Trinidad Callaloo Rice Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 40 min · vegetarian, vegan, gluten-free
379 cal
10g protein
60g carbs
11g fat
per serving · estimated
Ingredients
- 3 cups taro leaves or fresh spinach
- 4 pods okra
- 1 can (13.5 oz) coconut milk
- 1 medium yellow onion
- 2 garlic cloves
- 1 Scotch bonnet pepper
- 1/2 tsp fresh thyme
- 3/4 cup long-grain white rice
- 1 tbsp vegetable oil
- 3/4 tsp salt
Method (tap to check — screen stays awake)
- Cook rice with a pinch of salt per package directions and keep warm.
- Heat oil in a pot over medium and saute diced onion, garlic, and thyme 3 minutes.
- Add chopped greens, sliced okra, coconut milk, minced Scotch bonnet, and salt.
- Simmer covered 20 minutes until greens are very soft.
- Blend or use a swizzle stick to break the callaloo into a smooth thick stew.
- Spoon the callaloo over rice in bowls to serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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