Dinner

Caribbean Jerk Chicken and Rice is for Dinner.

Caribbean Jerk Chicken and Rice takes 15 minutes to prepare.

Caribbean Jerk Chicken and Rice takes 55 minutes to cook.

Caribbean Jerk Chicken and Rice makes 10 servings.

The ingredients for Caribbean Jerk Chicken and Rice are:

2 tbsp Extra Virgin Olive Oil
1 tsp garlic, minced in a jar, Great Value
1 medium (2-1/2" dia) Onions, diced
3 Tblsp Jerk Seasoning
3 cup Great Value Instant Brown Rice
1 tsp Thyme, ground
1.5 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
2 cans Dakotas Pride Light Red Kidney Beans
1 tsp Pepper, white
3.5 cup (8 fl oz) Water, tap
3 tsp Knorr Chicken Bouillon Powder
1 tsp Paprika
10 Chicken Thighs

Here is how you make Caribbean Jerk Chicken and Rice:

Wash chicken thighs, for faster cooking make a 1/2 inch slit into chicken thigh meat on either side. Wipe with a paper towel.Rub both sides with a generous amount of the jerk seasoning. Set aside.Preheat oven to 350 degrees.In a large skillet add olive oil, followed by diced onions, thyme, garlic and saute til soft but not golden, about 2-3 minutes. Then add rice, beans and all the remaining ingredients. Bring to a boil. Pour into a large baking dish and top with the chicken.Place in the oven and cook about 45 minutes or until chicken is fully cooked.Remove and let cool. ServeServing Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user LADYLUK.

The nutritional information for Caribbean Jerk Chicken and Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 218.1

• Total Fat: 5.4 g
• Cholesterol: 34.0 mg
• Sodium: 560.2 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 6.3 g
• Protein: 14.7 g