Jamaican Jerk Jackfruit With Beans And Rice Recipes

JAMAICAN JERK JACKFRUIT WITH BEANS AND RICE

Jamaican Jerk Jackfruit with Beans and Rice image

Jamaican Jerk Jackfruit with Beans and Rice

Provided by Veg Life Staff

Time 40m

Number Of Ingredients 12

Ingredients

1 20 oz. Young Green Jackfruit (in water (or brine), drained, rinsed & patted dry)
1/4 c GALANGSO JERK SAUCE & MARINADE
1/2 can Kidney Beans (INCLUDING LIQUID!!)
1/2 can Coconut Milk (shake can before measuring)
Water ((enough to top off the liquids to meet the 2 cups necessary for cooking the rice))
1 small Onion (diced)
1 clove Garlic (minced)
1 tsp Salt
1/8 tsp Pepper
1 c Jasmine Rice (or other long grain white rice, rinsed and drained)
3 tsp Oil (for pan frying)
1 large Plantain (ripened)

Steps:

Drain, rinse and pat jackfruit dry. You can leave it whole as I did, or using your fingers, tear it into "pulled" jackfruit. Add to a non-stick skillet over medium high heat and add sauce. Cook until you get caramelized edges.
Rinse and dry the rice. Drain the beans into a 2 cup measuring cup so that you can reserve the liquid. Add the 1/2 can of coconut milk to the same measuring cup and finally, top off that measuring cup with enough water to equal 2 full cups of liquid. Add to a large stock pot with the rice, beans, garlic, onion, salt and pepper. Heat to boiling and cook for 2 minutes, reduce heat and cook for about 15 minutes covered. Remove from heat and allow to sit for 5 more minutes. Remove cover and allow to sit until all water is absorbed. Fluff with a fork.
In a non-stick skillet over medium high heat, add the oil and sliced plantains. Cook one side until golden, flip and repeat. Remove to paper towels to drain any excess oil.

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