Callaloo Coconut Ginger Rice - cooking recipe

Ingredients

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)

Preparation

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.
Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.