Chile Verde Jackfruit Stew with Rice
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Ingredients
- 800 g tinned young green jackfruit, drained and shredded
- 3 green chillies
- 1 onion, diced
- 3 garlic cloves
- 400 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 lime
- 300 g long-grain white rice
- 10 g fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 8.8 g
- Carbohydrate
- 80 g
- of which sugars
- 7.2 g
- Fat
- 5.1 g
- of which saturates
- 0.8 g
- Fibre
- 9.4 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, garlic cloves and green chillies for 6-7 minutes.
- 2
Add the jackfruit, breaking up the pieces with a spoon, and cook for 3-4 minutes.
- 3
Pour in the vegetable stock, add the ground cumin and dried oregano, cover and simmer for 25-30 minutes until the jackfruit is tender and has soaked up the sauce.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 5
Stir the lime juice and fresh coriander through the stew and serve over the rice.
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