Caribbean Black Bean and Coconut Rice Bowl
with Charred Pineapple Salsa
The flavours of the Caribbean shine in this black bean bowl, complete with sweet pineapple salsa. Juicy black beans get a boost of flavour with diced jalapenos, then get layered onto a bed of coconut rice. Let your tastebuds travel to the tropics tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
¾ cup
Basmati Rice
1 unit
Lime
7 g
Cilantro
95 g
Pineapple
1 tbsp
Shredded Coconut
(Contains Sulphites)
160 g
Tomato
6 g
Garlic
1 unit
Jalapeño
160 g
Sweet Bell Pepper
2 unit
Green Onion
1 tbsp
Jerk Spice Blend
1.5 tsp
Hot Sauce
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!
Peel, then mince the garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, 1/4 tsp salt (dbl for 4 ppl), half the garlic and half the Jerk Spice Blend. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut tomatoes into 1/4-inch pieces. Core, then cut the pepper into 1/4-inch pieces. Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Thinly slice green onions. Roughly chop cilantro. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When hot, add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer to a small bowl. Add the pineapple to the same dry pan. Sprinkle 1/2 tsp sugar (dbl for 4 ppl) over pineapple. Cook, stirring often, until tender and golden-brown, 3-4 min. Transfer to a medium bowl and set aside.
Add 1/2 tbsp oil (dbl for 4 ppl), then the peppers, remaining garlic and 1/2 tbsp jalapeños to the same pan. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 2-3 min. Add the black beans and their liquid, remaining Jerk Spice Blend and half the tomatoes. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Remove from heat. Season with salt and pepper.
While the bean mixture cooks, add the lime juice, green onions, remaining tomatoes and half the cilantro to the bowl with the pineapple. Season with salt and pepper.
Stir the remaining cilantro into the bean mixture. Fluff the rice with a fork then stir in the lime zest and toasted coconut. Season with salt. Divide coconut rice between bowls. Top with the bean mixture and the pineapple salsa. Drizzle hot sauce over top, if desired.
