Jamaican Cook Up Rice with Spinach

This is one of those recipes that takes a little while to make, but it's worth it because it makes 5 nights of dinners for two people.




















The only thing that makes it take awhile is the chopping. There are a lot of veggies in this recipe, but once they're chopped, the rest is pretty simple.






















Naturally, I have no idea what callaloo is, so we used spinach (I'm guessing it's a leafy green?). The tofu preparation is delicious and you can do everything else in the time that it's baking (though our rice took a little more like 35 minutes total to cook). Plus, the allspice on the tofu will make your kitchen smell like Christmas.





















We've had this for 3 nights this week and I'm not tired of it yet. I think we'll definitely make it again during the school year, since it makes such large amount, and it would be perfect on a snowy Canadian evening.

Jamaican Cook Up Rice with Spinach
from Cheap, Healthy, Good


1 tbsp canola oil
1 medium white onion, diced
1 medium green bell pepper, diced
6 small Japanese eggplants (about 12 oz), diced
1 habanero pepper, seeded and minced
2 cups vegetable stock
1 cup almond milk
1 cup brown rice
2 cups carrots, diced
1/4 cup fresh parsley, chopped
2 tsp fresh thyme, minced
1 tsp dried allspice
2 tsp salt
6 cups callaloo greens or spinach, torn

Caribbean Roasted Tofu
14 oz roasted tofu, cubed
2 tsp fresh thyme, minced
1 tsp dried allspice
1 tsp salt
black pepper to taste
1 tbsp lime juice
2 tsp canola oil


1) Preheat oven to 400F. Combine 2 tsp fresh thyme, 1 tsp allspice, salt, pepper, lime juice, and canola oil in a medium mixing bowl.

2) Toss cubed tofu in marinade until coated.

3) Spread evenly over baking sheet.

4) Bake for 30 minutes, stirring once.

5) In a large saucepan or stew pot, heat oil over medium heat. Combine onion, green and habanero peppers, and eggplant in pot and sautee for 7 minutes or until soft.

6) Add liquids (almond milk and veggie stock), rice, carrots, and spices. Cover and simmer over medium-low heat for 20 minutes (more like 35 for us) or until rice is cooked through and liquid is absorbed, stirring occassionally. Add water as necessary to keep rice from sticking to the pot.

7) Stir in greens and tofu (or beans), and cook until greens are wilted. Serve warm.