Description
Unlock vibrant Caribbean flavors with this easy-to-follow jerk rice recipe. Each grain is infused with a perfect balance of spicy, savory, and aromatic notes for an unforgettable meal.
Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 3–4 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 2–3 tbsp jerk paste (e.g., Walkerswood)
- 2 cups long-grain white rice (Basmati or Jasmine recommended)
- 4 cups chicken or vegetable broth
- Salt and black pepper to taste
- 2–3 scallions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- Optional: 1 tbsp fresh lime juice
Instructions
- 1. Prep Ingredients: Finely dice all vegetables. Measure out jerk paste, rice, and broth.
- 2. Sauté Aromatics: Heat oil in a large skillet or Dutch oven over medium heat. Add onions and bell peppers; sauté 5-7 minutes until softened. Stir in garlic and ginger; cook 1 minute until fragrant.
- 3. Build Flavor Base: Add jerk paste to the pan. Cook, stirring constantly, for 1-2 minutes to bloom the spices.
- 4. Add Rice & Liquid: Stir in rice, ensuring all grains are coated. Toast for 2-3 minutes. Pour in broth, add salt and pepper.
- 5. Simmer: Bring to a boil, then reduce heat to low. Cover tightly and simmer for 18-20 minutes without lifting the lid.
- 6. Final Toss: Remove from heat and let rest, covered, for 5-10 minutes. Fluff with a fork, then stir in chopped scallions, cilantro, and optional lime juice. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins