One-Pot Caribbean Chicken Rice
with Peas, Peppers and Pineapple Salsa- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Basmati rice • Ground chicken • Sweet bell pepper • Basmati rice • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Lime • Green peas • Shallot • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
Ingredients
250 g
Ground Chicken
1.5 cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
1 unit(s)
Diced Pineapple Cup
56 g
Green Peas
1 unit(s)
Shallot
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice lime.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Strain pineapple, reserving juice.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high (use a large pot for 4 servings). When hot, add 1 tbsp (2 tbsp) oil, then chicken, half the Caribbean Spice Blend and peppers.
- Cook 5-7 min, breaking up chicken into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer to a medium bowl. Cover to keep warm.
- Reheat the same pot over medium. When hot, add 1 tbsp (2 tbsp) oil and half the shallots. Cook for 2-3 min, stirring occasionally, until tender.
- Add rice and remaining Caribbean Spice Blend. Cook for 1-2 min, stirring frequently, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water. Bring to a boil.
- Reduce heat to low. Cover and cook for 8-10 min. Add peas. Stir to combine. Cover and cook for 5-7 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a medium bowl, add pineapple, remaining shallots, half the cilantro, half the lime juice and half the lime zest. Stir to combine. Season with salt and pepper.
- To a small bowl, add jerk sauce and pineapple juice. Stir to combine.
- To rice, add remaining lime zest, remaining lime juice and remaining cilantro, then fluff with a fork. Seson with salt and pepper.
- Divide rice between bowls.
- Top with chicken mixture and drizzle with jerk sauce mixture.
- Spoon pineapple salsa over top.
