JERK CHICK'N WITH RED BEANS AND RICE
- 12 portions
Ingredients
| 12 | |
|
Dry red beans
|
2 cups |
|
Water
|
4 cups |
|
Kosher salt, divided
|
2 tbsp |
|
Firmly packed brown sugar
|
1/2 tbsp |
|
Garlic powder
|
1/2 tbsp |
|
Onion powder
|
1/2 tbsp |
|
Parsley flakes
|
1/2 tbsp |
|
Cayenne pepper
|
1 tsp |
|
Smoked paprika
|
1 tsp |
|
Ground black pepper
|
1 tsp |
|
Ground allspice
|
1/2 tsp |
|
Ground cumin
|
1/2 tsp |
|
Ground cinnamon
|
1/4 tsp |
|
Ground nutmeg
|
1/4 tsp |
|
Crushed red pepper flakes
|
1/4 tsp |
|
Vegetable oil
|
1 tbsp |
|
Plum tomatoes, small dice
|
3 |
|
Diced red onion
|
1/2 cup |
|
Diced fresh pineapple
|
1/2 cup |
|
Jalapeño pepper, diced
|
1 |
|
Lime juice
|
2 tbsp |
|
Kosher salt
|
1/2 tsp |
|
Cooked white rice
|
3 cups |
|
Vegetable oil
|
2 tbsp |
|
Vegetable stock
|
1/4 cup |
Preparation
Simmer the red beans, water and 1 tablespoon salt in a small sauce pan, over low heat until tender. About 1 hour.
Whisk together all of the spices and 1 tablespoon vegetable oil in a small bowl for the jerk seasoning, Coat the chick'n strips and marinate for 30 minutes.
In a small bowl combine tomatoes, onion, jalapeno, pineapple, lime juice and season with 1/2 teaspoon salt to taste. Set aside.
Cook the rice according to package directions. Heat Grill to 400°F. While the rice is cooking, grill the chick'n breasts according to package directions.
Once the rice is cooked, strain the cooked red beans and mix with the rice. Stir in the vegetable stock.
Slice the chick’n breast. Fan out over the red beans and top with pineapple salsa.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 179 mg | 18% |
| Carbohydrate | 85 g | 28% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 27 g | 41% |
| Iron | 13 mg | 71% |
| Potassium | 559 mg | 0% |
| Calories | 810 kcal | 40% |
| Sodium | 4955 mg | 206% |
| Protein | 68 g | 136% |
| Polyunsaturated Fat | 6 g | 32% |
| Saturated Fat | 3 g | 16% |
| Dietary Fiber | 13 g | 53% |
| Vitamin C | 22 mg | 37% |
| Vitamin A | 933 iu | 19% |
Percent Daily Values are based on a 2,000 calorie diet