• 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, scallion, garlic, bell pepper, and tomato.
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