Caribbean Chicken Rice Bowls

Name: Caribbean Chicken Rice Bowls
Yield: 6 servings
Ingredients: 1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL); 1½ cups (375 mL) water; 12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL); 1 lb. (450 g) chicken tenderloins; 1 tbsp (15 mL) Jamaican Jerk Rub; 1 red bell pepper; 1 lime; ½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained; 1 fresh pineapple or about 1½ cups (375 mL) diced canned pineapple; 3 green onions; ½ cup (125 mL) loosely packed fresh cilantro leaves; ¼ tsp (1 mL) salt

Prep 5 min

Cook 20 min

Ready in 25 min

This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.

Ingredients

1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL)
1½ cups (375 mL) water
12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
1 lb. (450 g) chicken tenderloins
1 tbsp (15 mL) Jamaican Jerk Rub
1 red bell pepper
1 lime
½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained

1 fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
3 green onions
½ cup (125 mL) loosely packed fresh cilantro leaves
¼ tsp (1 mL) salt

Directions

Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop^™. Cut the pepper into quarters and slice with the Quick Slice.
Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.

Yield:

6 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g

Cook's Tips:

Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.

Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.

This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.