COME COOK JAMAICAN FOOD WITH US, VEGETABLE COCONUT RICE, JERK CHICKEN AND CARROT PINEAPPLE JUICE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber while long-grain rice is often less expensive.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor while frozen options are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

Start by preparing the carrot and pineapple juice before the rice.

Wash the organic carrots thoroughly to remove dirt and pesticides.

Peel and chop the pineapple, discarding any rotten parts.

Place chopped carrots and pineapple into a blender.

Add ginger to the blender with the carrots and pineapple.

Add water to the blender and blend until smooth.

Pour the juice into a container and set aside.

Now, move on to the vegetable coconut rice preparation.

In a pot, combine coconut milk and vegetable broth over medium heat.

Add rinsed jasmine rice to the pot and stir to combine.

Bring the mixture to a boil, then reduce heat to low and cover the pot.

Cook for about 15-20 minutes until the rice is tender and the liquid is absorbed.

While the rice is cooking, heat oil in a separate pan over medium heat.

Sauté chopped onion until translucent, then add minced garlic and ginger, cooking until fragrant.

Stir in mixed vegetables and cook until tender, about 5-7 minutes.

Season the vegetables with soy sauce, lime juice, salt, and pepper to taste.

Once the rice is done, fluff it with a fork and mix in the sautéed vegetables.

Garnish the dish with fresh green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary