vegan jerk chicken tortilla bowls - hot for food

Ingredients

• 1 C long grain parboiled rice
• 1 C vegan chicken flavored stock or water (if using water add 1 tsp sea salt)
• 1 C full-fat coconut milk
• 3 tbsp finely minced garlic (about 3 to 4 large garlic cloves)
• 1 tsp fresh thyme leaves, stems removed
• 1 C canned red kidney beans, rinsed and drained
• 1/4 C tightly packed green onions, finely chopped + extra for garnishing
• 1 tbsp lime juice (about half a lime)
• 2 C soy curls
• 1 tbsp residual water from soaking soy curls
• 1/3 C store-bought vegan jerk marinade
• 4 x 8-inch soft white flour tortillas, at room temperature
• vegetable cooking spray
• 1 C canned organic pineapple, finely diced
• 1 heaping tbsp finely diced jalapeño (about half a large jalapeño, seeds and pith removed)
• 1/3 C finely diced red bell pepper
• 1/3 C finely diced red onion
• 2 tbsp finely minced garlic (about 2 to 3 large garlic cloves)
• 1/4 C loosely packed mint, finely chopped
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper