Jerk Shrimp Rice and Bean Bowl

We invite you to try this delicious rice and beans dish with a Caribbean flair: Jerk Shrimp Rice and Bean Bowl! Prepared with the delicious flavor and smooth texture of GOYA® <a title="Red Kidney Beans Can" href="https://goya.com/en/products/red-kidney-beans-can" data-udi="https://goya.com/en/products/red-kidney-beans-can">Red Kidney Beans</a>, which are cooked together with fluffy <a title="Canilla Parboiled Extra Long Grain Rice" href="https://goya.com/en/products/rice/rice/long-and-extra-long-grain-rice#canilla-parboiled-extra-long-grain-rice#canilla-parboiled-extra-long-grain-rice" data-udi="https://goya.com/en/products/rice/rice/long-and-extra-long-grain-rice#canilla-parboiled-extra-long-grain-rice" data-anchor="#canilla-parboiled-extra-long-grain-rice">CANILLA® Extra Long Grain Parboiled Rice</a>, coconut milk and jerk seasoning for a spicy kick. To serve, put the rice and beans in individual bowls and top with jerk shrimp and ripe plantains. Delicious!

Total Time

80m

Prep Time:40m

Yields:4-6 Servings

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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.

ground ginger

1 tsp.

GOYA® Ground Cinnamon

1 tsp.

nutmeg

1 tsp.

cloves

1 tsp.

cayenne pepper

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 lb.

large peeled, deveined shrimp, tail removed

Rice and Beans

2 tbsp.

GOYA® Extra Virgin Olive Oil

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

GOYA® Canilla Parboiled Extra Long Grain Rice

1 can
(15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

Topping and accompaniments

1 box

Frozen GOYA® Platanos Maduros – Ripe PlantainsCook plantains according to package directions

green onions, thinly sliced

Lime wedges

Directions

Kitchen View

Step 1

Jerk Seasoning Rub: In 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.

Step 2

Jerk Shrimp: Toss shrimp with remaining jerk rub; refrigerate for 30 minutes.

Step 3

Heat oil in 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 remaining shrimp.

Step 4

Rice and Beans: Heat oil in 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; bring to boil.

Step 5

Stir in rice and kidney beans; 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 fork.

Step 6

Divide rice and beans among bowls. Top with shrimp and plantains.

Step 7

Topping: Sprinkle green onions over each bowl. Serve with lime wedges. Note: Alternatively, barbecue shrimp on well-greased grill preheated to medium-high heat for 2 to 3 minutes per side or until grill marked and cooked through.

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Recipe Tags

Main Dish

Shrimp

Skillet

All-Ocassion

Jerk Shrimp Rice and Bean Bowl

Prep Time: 40m

Total time: 80m

Yields: 4-6 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.

ground ginger

1 tsp.

GOYA® Ground Cinnamon

1 tsp.

nutmeg

1 tsp.

cloves

1 tsp.

cayenne pepper

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 lb.

large peeled, deveined shrimp, tail removed

Rice and Beans

2 tbsp.

GOYA® Extra Virgin Olive Oil

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

GOYA® Canilla Parboiled Extra Long Grain Rice

1 can (15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

Topping and accompaniments

1 box

Frozen GOYA® Platanos Maduros – Ripe PlantainsCook plantains according to package directions

green onions, thinly sliced

Lime wedges

Directions

Step 1

Step 2

Jerk Shrimp: Toss shrimp with remaining jerk rub; refrigerate for 30 minutes.

Step 3

Heat oil in 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 remaining shrimp.

Step 4

Rice and Beans: Heat oil in 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; bring to boil.

Step 5

Step 6

Divide rice and beans among bowls. Top with shrimp and plantains.

Step 7

Return

Kitchen View

Jerk Shrimp Rice and Bean Bowl

Prep Time: 40m

Total time: 80m

Yields: 4-6 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.

ground ginger

1 tsp.

GOYA® Ground Cinnamon

1 tsp.

nutmeg

1 tsp.

cloves

1 tsp.

cayenne pepper

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 lb.

large peeled, deveined shrimp, tail removed

Rice and Beans

2 tbsp.

GOYA® Extra Virgin Olive Oil

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

GOYA® Canilla Parboiled Extra Long Grain Rice

1 can (15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

Topping and accompaniments

1 box

Frozen GOYA® Platanos Maduros – Ripe PlantainsCook plantains according to package directions

green onions, thinly sliced

Lime wedges

Directions

Step 1

Step 2

Jerk Shrimp: Toss shrimp with remaining jerk rub; refrigerate for 30 minutes.

Step 3

Heat oil in 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 remaining shrimp.

Step 4

Rice and Beans: Heat oil in 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; bring to boil.

Step 5

Step 6

Divide rice and beans among bowls. Top with shrimp and plantains.

Step 7

Jerk Shrimp Rice and Bean Bowl

Ingredients

Directions

Products in this Recipe

Vegetable Oil

Adobo All-Purpose Seasoning with Pepper

Allspice

Chili Powder

Ground Cinnamon

Hot Sauce

Minced Garlic

Lime Juice

Extra Virgin Olive Oil

Reduced Sodium Powdered Chicken Flavored Bouillon

Coconut Milk

Canilla Parboiled Extra Long Grain Rice

Red Kidney Beans

Platanos Maduros – Ripe Plantains

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Tasty creations & seasonal delights

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Recipe Tags

Jerk Shrimp Rice and Bean Bowl

Ingredients

Directions

Jerk Shrimp Rice and Bean Bowl

Ingredients

Directions

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