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Caribbean Coconut Rice & Beans Bowl with Fried Plantains and Jerk Chicken

Caribbean Coconut Rice & Beans Bowl with fried plantains and jerk chicken strips, garnished with lemon and cilantro.

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Caribbean Coconut Rice & Beans Bowl with fried plantains and jerk chicken strips, garnished with lemon and cilantro.

This Caribbean Coconut Rice & Beans Bowl is a harmonious blend of flavors and textures, featuring creamy coconut-infused rice paired with hearty kidney beans. The addition of sweet fried plantains offers a delightful contrast, while the jerk-spiced chicken strips add a spicy kick that will tantalize your taste buds. Perfect for a satisfying weeknight dinner or a special occasion, this dish brings the taste of the tropics right to your table.

This recipe is not only delicious but also packed with nutritional benefits. The coconut rice provides healthy fats, while the kidney beans are an excellent source of plant-based protein and fiber. Fried plantains offer essential vitamins and minerals, and the jerk chicken adds lean protein to keep you feeling full and satisfied. Together, these ingredients create a balanced meal that supports a healthy lifestyle.

This bowl meal is versatile enough for various occasions, such as casual family dinners, tropical-themed parties, or meal prep for lunch throughout the week. Its vibrant colors and enticing flavors make it a crowd-pleaser, perfect for impressing guests or enjoying with loved ones. Serve it as a main dish at your next barbecue or casual gathering, and watch everyone rave about it!

Caribbean Coconut Rice & Beans Bowl with fried plantains and jerk chicken strips, garnished with lemon and cilantro.

Caribbean Coconut Rice & Beans Bowl with Fried Plantains and Jerk Chicken

Recipe by David Murphy

Difficulty

Intermediate

Servings

4 servings

Prep time

15 Mins

Cooking time

30 Mins

Ingredients

  • 1 cup jasmine rice
  • 1 can (400ml) coconut milk
  • 1 cup water
  • 1 can (400g) kidney beans, drained
  • 2 ripe plantains
  • 500g chicken tenders
  • 1 tablespoon jerk spice mix
  • Salt and pepper to taste
  • Oil for frying
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear.
  2. In a pot, combine the rinsed rice with 1 can (400ml) of coconut milk and 1 cup of water. Bring to a boil.
  3. Lower the heat, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
  4. In another pot, heat a tablespoon of oil and add 1 can (400g) of drained kidney beans. Season with salt and pepper, and warm through.
  5. For the fried plantains, peel and slice 2 ripe plantains into rounds.
  6. In a skillet, heat oil over medium heat, then fry the plantain slices until golden brown on each side.
  7. For the jerk chicken, season 500g of chicken tenders liberally with jerk spice mix and grill or pan-fry until cooked through.
  8. Assemble the bowl with a scoop of coconut rice, kidney beans, and top with fried plantains and jerk chicken strips.
  9. Garnish with fresh cilantro and lemon wedges. Serve warm.

Nutrition Facts

Calories

650

Carbs

85

Protein

35

Fats

25