Caribbean Jerk Rice with Chicken

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Caribbean Jerk Rice with Chicken

Authentic Caribbean flavors give patrons a taste of the islands without leaving the country.

Serves: 12


	Ingredients 5 Tbsp olive oil 3 cups sweet potato or red yam, minced 2 cups red onion, minced 1 cup green pepper, diced 3 Tbsp fresh ginger, minced 1 Tbsp garlic, minced 6 cups cooked long grain white rice 2 cups black beans, canned, rinsed, drained 1 small jalapeno pepper, roasted, seeded, minced 1 Tbsp curry powder 1 tsp allspice 1 cup mango, cut into chunks 1/3 cup olive oil 1 Tbsp lime juice 1 tsp cumin, ground 1 tsp crushed red pepper Salt and ground black pepper, to taste 12 chicken breasts

Method

Heat 5 tablespoons of oil in large saute pan. Add remaining ingredients through garlic and saute until vegetables are soft.

Add rice through allspice to vegetable mixture. Stir to combine. Add mango chunks to rice. Stir gently to combine.

Combine the 1/3 cup olive oil, lime juice, cumin, red pepper and salt and black pepper; reserve.

Split and stuff each chicken breast with rice. Tie with twine. Reserve leftover rice. Baste often with olive oil mixture. Bake until chicken is no longer pink and juices run clear. Serve chicken breast on a bed of rice and sliced bananas, if desired.

Photo and Recipe Courtesy of the USA Rice Federation.