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Jerk-inspired pineapple rice recipe

5 ratings

Make the most of storecupboard ingredients for this spicy jerk-inspired pineapple rice recipe. A tin of pineapple, kidney beans and rice come together for a quick 30 minute meal that is healthy too - just add spicy seasoning and any veg you have in the fridge. See method

Serves 4
5 mins to prepare and 25 mins to cook
290 calories / serving
Healthy

Ingredients

2 x bags boil in the bag brown rice
1 tbsp vegetable oil
1 onion, thinly sliced
130g mushrooms, chopped
2 garlic cloves, crushed
400g tin black beans, drained and rinsed
15g sachet Schwartz Caribbean Jerk Seasoning
400g frozen sliced mixed peppers
200g frozen peas
227g tin pineapple slices in juice, juice reserved, and flesh chopped
1 lime, cut into wedges, to serve

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1220kj
290kcal 15%
Fat
5g 6%
Saturates
1g 3%
Sugars
18g 20%
Salt
0.8g 14%

of the reference intake
Carbohydrate 47.5g Protein 11.6g Fibre 11.2g

Method

Bring a pan of water to the boil and cook the bag of rice for 18-20 mins, or until tender. Cut the bags open and drain well.
Meanwhile, heat the oil in a large frying pan or wok over high heat. Stir-fry the onion and mushrooms for 3-5 mins until beginning to colour. Add the garlic, drained black beans and the jerk seasoning and cook for 2 mins, stirring constantly.
Add the frozen peppers and peas and cook for 5 mins, or until defrosted.
When the rice is cooked, add to the pan with the vegetables along with the chopped pineapple and reserved juice. Cook for 2-3 mins until heated through, divide between bowls and serve with the wedges of lime.

See more Rice recipes