Jamaican Callaloo Rice 

If you’re craving something hearty, wholesome, and bursting with island flavor, you’ll fall in love with this Jamaican Callaloo Rice recipe. It’s the perfect one-pot meal that brings together the rich taste of coconut milk, the earthy goodness of callaloo, and our island’s signature herbs and spices.

At Jerk Tavern, we love turning simple ingredients into something truly special — and this recipe does exactly that. Whether you’re cooking for Sunday dinner or just craving a taste of home, Jamaican Callaloo Rice is comfort in every bite.

What Is Callaloo?

If you’ve ever been to Jamaica, chances are you’ve seen callaloo on the breakfast table or as a side dish at almost every meal.

Callaloo is a leafy green vegetable, similar to spinach or collard greens, and it’s a staple in Jamaican cooking. It’s usually steamed down with onion, garlic, scallion, thyme, and Scotch bonnet pepper — sometimes served with saltfish or boiled food.

But what makes callaloo and rice special is how we take those same classic flavors and turn them into a full, satisfying one-pot dish that’s simple yet full of Jamaican soul.

Why You’ll Love This Jamaican Callaloo Rice

• One pot = less mess! All your flavors develop in one pot, making cleanup easy.
• Perfect for meal prep– It reheats beautifully and can be enjoyed for lunch or dinner.
• Naturally vegan (or easily adaptable)– You can make it 100% plant-based or add protein like saltfish, chicken, or sausage.
• Authentically Jamaican– With ingredients like thyme, coconut milk, and Scotch bonnet, you’ll taste the island in every bite.

Ingredients You’ll Need

Here’s everything you need to make the perfect pot of Jamaican Callaloo Rice:

• Rice – Jasmine or parboiled rice gives the best texture.
• Callaloo – Fresh is best, but canned works fine too.
• Coconut oil – Adds rich flavor and helps the veggies bloom.
• Onion, chopped – For sweetness and depth.
• Scallion, chopped – A must-have for authentic Jamaican flavor.
• Garlic, minced – Builds that savory base.
• Bell pepper, diced – Adds color and freshness.
• Tomato, chopped – Adds body and a subtle tang.
• Scotch bonnet pepper, whole – For that signature aroma and spice (optional if you don’t like heat).’
• Thyme leaves – A classic Jamaican herb.
• Coconut milk – Creamy and delicious.
• Water or broth – Helps the rice cook to perfection.

How to make Jamaican Callaloo Rice 

Start by washing your rice under cold water until the water runs clear. This removes excess starch and ensures your rice stays fluffy, not sticky.

Sauté the Seasonings

In a large skillet or pot, heat the coconut oil over medium heat.
Add the onion and scallion.
Sauté for 2–3 minutes, just until fragrant and slightly softened. This is where the flavor magic begins!

Add the Callaloo

Stir in your chopped callaloo and thyme.
Let it cook down for about 3–5 minutes, allowing the greens to wilt and absorb all the seasonings.

Season Everything

Add black pepper, salt, and all-purpose seasoning. Stir well so the flavors marry together.

Add the Rice and Liquid

Mix in your rinsed rice, then pour in the coconut milk and broth or water.
Add the whole Scotch bonnet pepper on top (it gives flavor without overpowering heat unless punctured).

Give it one final gentle stir to distribute everything evenly.

Let It Cook

Cover the pot, reduce the heat to low, and simmer for about 18–20 minutes.
Avoid stirring too much during cooking — you want the rice to steam evenly.

When done, the rice should be tender, and all the liquid absorbed.

Fluff and Serve

Remove the Scotch bonnet, fluff your rice with a fork, and serve hot.
You’ll instantly smell that beautiful combination of coconut, thyme, and callaloo — pure Jamaican goodness!

Serving Ideas

This dish is so versatile that it can stand alone or complement almost any main course.

Here are some of our favorite ways to enjoy it:

• With Brown Stew Chicken or Curry Chicken for a hearty Sunday meal.
• Alongside Baked Chicken, Escovitch Fish, or Fried Plantains.
• As a meatless meal with slices of ripe avocado or steamed vegetables.
• Add saltfish or cooked sausage to make it a full one-pot dish.

Tips for Perfect Callaloo Rice

• Don’t skip the sauté: This builds the flavor foundation.
• Be gentle with the Scotch bonnet: Don’t burst it unless you love spicy food.
• Use the right rice: Parboiled or long-grain rice won’t clump.
• Go fresh when possible: Fresh callaloo has more flavor and a beautiful green color.
• Customize your protein: Add cooked saltfish, shredded chicken, or even jerk tofu for extra substance.

Variations to Try

• Jamaican Callaloo and Saltfish Rice: Add flaked, cooked saltfish for a salty twist.
• Coconut Callaloo Rice: Double the coconut milk for extra creaminess.
• Spicy Callaloo Rice: Slice the Scotch bonnet open or add crushed pepper flakes.
• Callaloo Fried Rice: Use leftover callaloo rice and fry it up with eggs, scallion, and soy sauce — Jamaican-Chinese fusion at its best!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or coconut milk to bring back moisture.
You can also freeze it for up to a month — perfect for quick weekday lunches.

 Nutritional Benefits

Jamaican Callaloo Rice isn’t just delicious — it’s also full of nutrients:

• Iron: From the callaloo — great for energy and circulation.
• Healthy fats: From coconut oil and coconut milk.
• Fiber: Keeps you full and satisfied.
• Vitamins A, C, and K: Support immunity and bone health.

It’s a wholesome meal that nourishes your body while satisfying your taste buds.

Frequently Asked Questions

Can I use spinach instead of callaloo?

Yes! Spinach, kale, or collard greens make great substitutes if you can’t find fresh callaloo.

Is Jamaican callaloo rice vegan?

Absolutely. Just use vegetable broth and skip any meat additions.

Can I use canned callaloo?

Yes, just drain it completely and reduce the salt since canned versions can be a bit briny.

 What can I pair it with?

Anything from jerk chicken and curry goat to fried fish and plantains — or just enjoy it solo!

Can I make it in a rice cooker?

Yes! Just sauté your seasonings first, then transfer everything into the rice cooker and cook as usual.

“He who is of God hears God’s words; therefore, you do not hear, because you are not of God. John 8:47 NKJV

Wisdom

We as believers must appreciate the fact that we are following Jesus. Not all people are of God. Our own friends and family can be of the devil.

The people who we once loved and trusted, when we come to the truth of Jesus Christ, and the Father in the heavens, we as believers start to realize this truth. Not all people have the ears to hear His words and the eyes to see His miracles.

Only His chosen people can. We alone will receive His words. No matter how much we try to reach the ones we love, they will never be able to come to the truth simply because they are not of God.

Now we can pray for them and hope God has mercy on them one day, because He too does not want anyone to perish, but to come to repentance and the knowledge of His Son Jesus Christ. But people reject Him.

They reject the opportunity to live forever because they don’t believe, and they don’t have the ears to hear His words of truth. This is why we must be grateful, and thankful that in these last days, us who have the ears to hear, can rejoice in Him always!.

It is a privilege and a blessing to have ears to hear, to know that we are children of the Most High. Our sins are forgiven and we are going to the kingdom. Be thankful to know you have ears to hear, and are a child of God. 

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