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We invite you to try this delicious rice and beans dish with a Caribbean flair: Jerk Shrimp Rice and Bean Bowl! Prepared with the delicious flavor and smooth texture of GOYA® Red Kidney Beans, which are cooked together with fluffy CANILLA® Extra Long Grain Parboiled Rice, coconut milk and jerk seasoning for a spicy kick. To serve, put the rice and beans in individual bowls and top with jerk shrimp and ripe plantains. Delicious!
Ingredients
Jerk Seasoning Rub
2 tbsp.
GOYA® Vegetable Oil
3 tsp.
brown sugar
3 tsp.
GOYA® Allspice
2 tsp.
GOYA® Chili Powder
2 tsp.
ground ginger
1 tsp.
GOYA® Ground Cinnamon
1 tsp.
nutmeg
1 tsp.
cloves
1 tsp.
cayenne pepper
4
green onions, finely chopped
2 tbsp.
finely chopped fresh thyme
2 tbsp.
GOYA® Hot Sauce
2 tbsp.
GOYA® Minced Garlic
1½ tbsp.
soy sauce
1 tbsp.
GOYA® Lime Juice
Jerk Shrimp
2 tbsp.
GOYA® Vegetable Oil
2 lb.
large peeled, deveined shrimp, tail removed
Rice and Beans
1
onion, diced
1 packet
GOYA® Reduced Sodium Powdered Chicken Flavored Bouillon, prepared (makes 2 cups broth)
1 can (13.5 oz.)
GOYA® Coconut Milk
1 can (15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
Topping and accompaniments
1 box
Frozen GOYA® Ripe Plantains. Cook plantains according to package directions
4
green onions, thinly sliced
Lime wedges
Directions
Step 1
Jerk Seasoning Rub: In bowl, stir together oil, adobo seasoning, brown sugar, allspice, chili powder, ginger, cinnamon, nutmeg, cloves and cayenne. Stir in green onions, thyme, hot sauce, garlic, soy sauce and lime juice. Remove one-third; reserve and set aside.
Step 2
Jerk Shrimp: Toss shrimp with remaining jerk rub; refrigerate for 30 minutes.
Step 3
Heat oil in large skillet set over medium high heat; cook half of the shrimp for 3 to 5 minutes or until shrimp are cooked through. Repeat with remaining shrimp.
Step 4
Rice and Beans: Heat oil in saucepan set over medium heat; stir in reserved jerk rub. Cook onion for about 3 minutes or until fragrant. Stir in broth and coconut milk; bring to boil.
Step 5
Stir in rice and kidney beans; return to boil. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat and let stand for 10 minutes. Fluff with fork.
Step 6
Divide rice and beans among bowls. Top with shrimp and plantains.
Step 7
Topping: Sprinkle green onions over each bowl. Serve with lime wedges.
Note: Alternatively, barbecue shrimp on well-greased grill preheated to medium-high heat for 2 to 3 minutes per side or until grill marked and cooked through.
New from Goya
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