Jerk Kidney Bean and Chicken Rice Bowl
Ingredients
- 600 g skinless chicken thigh fillets
- 400 g tinned red kidney beans
- 300 g long grain rice
- 3 tbsp jerk seasoning
- 400 ml coconut milk
- 4 spring onions
- 2 cloves garlic
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 868 kcal
- Protein
- 44.5 g
- Carbohydrate
- 79.5 g
- of which sugars
- 4.1 g
- Fat
- 39.6 g
- of which saturates
- 21.5 g
- Fibre
- 9.6 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Coat the chicken thighs in jerk seasoning. Heat oil in a large frying pan and cook the chicken for 6–7 minutes per side until cooked through. Rest and slice.
- 2
In a saucepan, combine the rice, coconut milk, drained kidney beans, crushed garlic and 300ml water. Season with salt.
- 3
Bring to the boil, then reduce to a very low simmer, cover tightly and cook for 15 minutes until the rice has absorbed the liquid.
- 4
Remove from the heat and let steam, covered, for 5 minutes.
- 5
Fluff the rice with a fork and serve topped with sliced jerk chicken and sliced spring onions.
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