Jerk Shrimp Rice and Bean Bowl

Name: Jerk Shrimp Rice and Bean Bowl from Goya
Prep time: 40 min
Total time: 80 min
Ingredients: 2 Tbsp Goya vegetable oil; 2 tsp Goya Adobo All-Purpose Seasoning with Pepper; 3 tsp brown sugar; 3 tsp Goya allspice; 2 tsp Goya chili powder; 2 tsp Goya 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; 2 Tbsp Goya vegetable oil; 2 lbs large peeled, deveined shrimp, tail removed; 2 Tbsp Goya extra virgin olive oil; 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; 1½ cups Canilla parboiled long-grain rice; 1 can (15.5 oz) Goya red kidney beans, drained and rinsed; 1 box frozen Goya ripe plantains. *Cook plantains according to package directions.; 4 green onions, thinly sliced; lime wedges

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Jerk shrimp rice and beans bowl — Photo Credit: Goodtaste.tv

Jerk Shrimp Rice and Bean Bowl from Goya

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Prep Time 40

Total Time 1 20

Course Main Course

Servings servings

Ingredients

Jerk Seasoning Rub

2 Tbsp Goya vegetable oil
2 tsp Goya Adobo All-Purpose Seasoning with Pepper
3 tsp brown sugar
3 tsp Goya allspice
2 tsp Goya chili powder
2 tsp Goya 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 lbs large peeled, deveined shrimp, tail removed

Rice and Beans

2 Tbsp Goya extra virgin olive oil
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
1½ cups Canilla parboiled long-grain rice
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

Instructions

Jerk Seasoning Rub

In a 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.

Jerk Shrimp

Toss shrimp with remaining jerk rub.
Refrigerate for 30 minutes.
Heat oil in a 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 the remaining shrimp.

Rice and Beans

Heat oil in a 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 and bring to a boil.
Stir in rice and kidney beans and 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 a fork and divide rice and beans among bowls. Top with shrimp and plantains.
Sprinkle green onions over each bowl. Serve with lime wedges.

Notes

Note: Alternatively, barbecue shrimp on a well-greased grill preheated to medium-high heat for 2 to 3 minutes per side or until the shrimp is marked and cooked through.

Keyword goya, jerk shrimp, jerk shrimp rice and bean bowl

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