Jamaican Jerk Style Red Beans and Rice

with Jackfruit and Fried Plantain

30 min

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What We'll Send

Long Grain White Rice
Canned Kidney Beans
Coconut Oil
Plantain
Lime
Garlic
Onion Diced 1/4"
Jackfruit in Brine
Cilantro
Jalapeno
Organic Vegetable Stock Cube
Jerk Spice
Ground Allspice, Ground Ginger, Coconut Sugar, Thyme Dried, Cinnamon, Nutmeg, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites.

Nutrition
Calories 842
Fat 31g
Protein 15g
Carbohydrates 118g

What You'll Need

Cooking Directions

1

Saute Aromatics:  

Heat 2 tbsp. (4 tbsp. for 4 servings) coconut oil in a large wide saucepan over medium heat. Add onions and saute for 5 minutes, stirring occasionally.

2

Prepare Ingredients:

Drain and pat jackfruit dry using paper towel. Drain and rinse kidney beans. Wash, halve, and remove seeds from jalapeño and finely dice.

3

Finish Jerk Rice:

Add garlic, jalapeño, kidney beans, jackfruit and jerk spice to saucepan. Stir and saute for 1 minute. Add 2 cups (1 litre for 4 servings) salted water, rice, and crumble in vegetable stock cube. Using a wooden spoon, scrape the bottom of the saucepan to release any spices that are stuck to the bottom of the pan. Bring to a boil, then reduce heat to a gentle simmer and cover with a lid slightly vented. Cook for 15-18 minutes or until grains are tender and liquid has cooked out.

4

Fry Plaintain: 

Heat remaining coconut oil in a large skillet over medium heat. Carefully run a sharp knife down the length of plantain to pierce the peel. Remove peel and discard. Cut plantain into 1/2 inch slices. Add to skillet and fry for 2-3 minutes on each side or until golden brown and crispy. Season with salt and set aside.

5

Finish Dish: 

Meanwhile, wash and chop cilantro. Cut limes in half and set aside. Once rice is finished, remove lid and scrape the pan to release any crispy rice that may have gotten stuck to the bottom. Mix well.

6

Serve: 

Divide jerk rice onto plates along with fried plantain. Garnish with cilantro and a squeeze of lime. Enjoy!

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