Jerk-inspired pineapple rice recipe
Make the most of storecupboard ingredients for this spicy jerk-inspired pineapple rice recipe. A tin of pineapple, kidney beans and rice come together for a quick 30 minute meal that is healthy too - just add spicy seasoning and any veg you have in the fridge.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 290 calories / serving
Ingredients
- 2 x bags boil in the bag brown rice
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 130g mushrooms, chopped
- 2 garlic cloves, crushed
- 400g tin black beans, drained and rinsed
- 15g sachet Schwartz Caribbean Jerk Seasoning
- 400g frozen sliced mixed peppers
- 200g frozen peas
- 227g tin pineapple slices in juice, juice reserved, and flesh chopped
- 1 lime, cut into wedges, to serve
Each serving contains
- Energy
- 1220kJ 290.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 18g
of the Reference intake
Carbohydrate 47.5gProtein 11.6gFibre 11.2g
Method
- Bring a pan of water to the boil and cook the bag of rice for 18-20 mins, or until tender. Cut the bags open and drain well.
- Meanwhile, heat the oil in a large frying pan or wok over high heat. Stir-fry the onion and mushrooms for 3-5 mins until beginning to colour. Add the garlic, drained black beans and the jerk seasoning and cook for 2 mins, stirring constantly.
- Add the frozen peppers and peas and cook for 5 mins, or until defrosted.
- When the rice is cooked, add to the pan with the vegetables along with the chopped pineapple and reserved juice. Cook for 2-3 mins until heated through, divide between bowls and serve with the wedges of lime.
- See more Rice recipes
