Mains

Jerk Jackfruit and Rice

Jerk Jackfruit and Rice

Showing you again just how versatile the almighty jackfruit can be!

Jackfruit gets a bit of stick right? And I can understand why, but only if you eat it plain without adding any flavour. Otherwise it doesn’t taste like anything! It’s such a fabulous replica for some meat dishes. Here it mirrors shredded chicken and I’ve simply just added jerk paste when cooking. I’ve used Nature’s Charm Young Green Jackfruit and you can order it online.

Jerk flavour reminds me so much of when I went on holiday to Jamaica as a kid. We stayed at a water park and I have such fond memories of spending all day everyday sliding down the slides and eating homemade warm cookies from the buffet bar.

Jerk Jackfruit and Rice

Back to the dish. Serve with a vibrant mango salsa which adds a really lovely refreshing element to the dish. Along with come rice and beans that have had coconut milk added to them for extra creaminess. All of the elements of this dish come together so nicely. And you can get this on the table in no time. Enjoy!

Jerk Jackfruit and Rice
Print

Jerk Jackfruit and Rice

Recipe by Luce from What Luce EatsCourse: MainsDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

20

minutes

Jackfruit with a jerk twist. Paired beautifully with a refreshing mango salsa.

Ingredients

  • 2 cans of nature’s charm green confit jackfruit

  • 2 teaspoons of jerk paste

  • 300g cooked white rice

  • 80ml coconut milk

  • 1 can of red kidney beans (drained and rinsed)

  • 4 spring onions (chopped)

  • 1 lime

  • Fresh coriander

  • For the Mango Salsa

  • 1 mango (cut into small chunks)

  • 1/2 red onion (diced)

  • 5 mint leaves (finely chopped)

  • 1/2 red chilli (finely diced)

  • 2 cherry tomatoes (diced)

Directions

  • Begin by preparing the mango salsa. Combine all of the ingredients together in a bowl.
  • Next heat a large saucepan on a medium heat. Drain the jackfruit and add to the pan along with the jerk paste. Shred the jackfruit and coat it evenly in the jerk paste. Let simmer for 10 minutes stirring frequently.
  • Next combine the cooked rice in a saucepan on a medium heat with the coconut milk, kidney beans and spring onion. Cook for 5 minutes making sure everything is combined.
  • Once the jackfruit it cooked plate it up with the rice mixture and mango salsa.
  • Garnish with fresh coriander and a squeeze of lime. Enjoy!

Notes

  • Best eaten fresh but store any leftovers in an airtight container in the fridge. Consume within 2-3 days.
Follow:

You may also enjoy: