Texas Pete® Jamaican Rice Bowl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at texaspetefoodservice.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saute pan
- Spoon
- Serving bowl
Ingredients
- 1/2 C White Rice
- 1/2 C Kidney Beans, canned, rinsed and drained
- 1/4 C Coconut Milk
- 1/4 C Water
- 3/4 C Texas Pete Garlic Hot Sauce
- 1 each Plantain, semi-ripe
- 3 Tbsp Butter, melted
- Salt
- pepper
- 1 Roasted Chicken, store bought, meat pulled into large bite-sized pieces
- 1/4 C Jamaican Jerk Sauce
- 1/8 C Texas Pete Garlic Hot Sauce
- 1 Mango, fresh, diced small
- 1/4 Jalapeno Pepper, minced
- 1 Red Bell Pepper, small diced
- 1/4 C Scallions, sliced thin
- 1 Tbsp Texas Pete Hotter Hot Sauce
- 1 Tbsp Olive Oil
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