caribbean

Guyana Cook-Up Rice with Smoked Turkey and Callaloo

Name: Guyana Cook-Up Rice with Smoked Turkey and Callaloo
Yield: 1 serving
Cuisine: caribbean
Ingredients: 57 g long grain rice, uncooked; 91 g coconut milk; 91 g smoked turkey, diced; 76 g cooked black-eyed peas, drained; 61 g callaloo leaves (or spinach); 15 g scallions, sliced; 2 g fresh thyme; 2 g salt

This simmered dish pairs long grain rice, uncooked with smoked turkey, diced, callaloo leaves and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

69 g Carbohydrates

25 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

57g long grain rice, uncooked 208 kcal
91g coconut milk 179 kcal
91g smoked turkey, diced 155 kcal
76g cooked black-eyed peas, drained 88 kcal
61g callaloo leaves (or spinach) 15 kcal
15g scallions, sliced 5 kcal
2g fresh thyme 2 kcal
2g salt 0 kcal

Cooking instructions

long grain rice
Rinse rice until water runs mostly clear. Add rice and 250 ml water to a small pot; bring to a simmer.
coconut milksmoked turkeyscallionsfresh thymesalt
Stir in coconut milk, smoked turkey, thyme, scallions, and salt. Cover and simmer on low 12 minutes.
long grain ricecooked black-eyed peascallaloo leaves (or spinach)
Add black-eyed peas and callaloo. Cover and cook 6-8 minutes until rice is tender and greens are wilted.
Uncover and cook 1-2 minutes to reduce excess liquid; stir gently to combine.
Rest 5 minutes off heat, then fluff and serve.