Jerk Rice & Beans Jambalaya
A hearty one-pot dish inspired by the flavours of Jamaican. Combining rice, beans and vegetables with gentle Jamaican Jerk Style Seasoning, this recipe delivers comfort, nutrition and excellent value for school caterers.
- 0-30 minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Jasmine Rice
- 50g Essential Cuisine Jerk seasoning
- 20ml Olive oil
- 40g Diced Onion
- 40g Slice Baby Corn
- 40g Diced Pepper
- 800ml Cold water
- 25g Essential Cuisine Light Vegetable Stock
- 10g Garlic Puree
- 300g Mixed beans
- 50g Slice Spring Onion
Method
-
In a pan bring the water, Essential Cuisine Light Vegetable Stock to a boil, stir in the rice, add a lid and simmer for 15 mins, remove from the heat and set aside leaving lid on the pan.
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In a frying pan heat the heat the oil and sauté the garlic puree, onion, pepper and baby corn for 2 mins, add the mixed beans, jerk seasoning and the drained rice, keeping the rice liquor. Stir all together, slowly adding half of the rice liquor, cook over a medium heat until all liquor is reduced
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Garnish with the sliced spring onions and serve.