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Jerk-inspired pineapple rice recipe
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27 ratings
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
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
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1220kj
290kcal
15%
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Fat
5g
6%
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Saturates
1g
3%
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Sugars
18g
20%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 47.5g
Protein 11.6g
Fibre 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.
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