Jerk Vegetables with Coconut Rice and Red Beans
Why we love it:
- 1⁄2 bunch Scallions (root ends trimmed)
- 1⁄4 bunch Cilantro (include stems, plus a separate pinch for garnish)
- 1 Jalapeño (chopped in half and de-seeded if you prefer mild heat)
- 2 cloves Garlic (peeled)
- 2 Tablespoons Brown Sugar
- 1 Lime (zested and juiced)
- 1 teaspoon Dried Thyme
- 1 Tablespoon Coconut Oil (or Canola Oil)
- 2 Tablespoons Soy Sauce
- 1 teaspoon Ground Allspice
- 1⁄2 teaspoon Ground Nutmeg
- 1⁄4 teaspoon Kosher Salt
- 1⁄2 cup Rum (optional! Jamaican style if you have it)
- 1 cup Basmati Rice (White)
- 1⁄2 cup Water
- 1 teaspoon Kosher Salt. (divided)
- 1 15-ounce can Coconut Milk
- 1 Eggplant
- 3 Zucchinis
- 2 Bell Pepper (Orange, Yellow or Red)s (red)
- 1 15-ounce can Red Kidney Beans
1. PREHEAT the oven to 375 degrees.
Cut the scallions in 2-3 large pieces. Chop the cilantro just a bit ot help your blender out. Use the stems and all! Cut the jalapeno into a few slices - removing the seeds will make the final dish more mildly spiced but we usually leave them in. Smash the garlic cloves and peel the paper away. Zest and juice the lime directly into the blender. Add all other marinade ingredients to the blender and process until a coarse, wet paste forms. Set aside 4 Tablespoons of marinade to serve as sauce over the final dish.
3. NO BLENDER
If you don’t have a blender, you can try this in a food processor. Keep the liquids out at first and chop up the herbs and spices. Add the oil first and only add the soy sauce, lime juice and rum once you transfer to a bowl. Whisk the liquids in.
In a medium pot with a tight fitting lid, combine the rice, ½ teaspoon salt, water, and the can of coconut milk. Bring to a boil and stir well, then reduce to the lowest possible heat and cover. Set a timer for 12 minutes (when it goes off, read the step for BEANS).
Chop the eggplant into 1” cubes. Place in a large bowl. Pour half of the marinade over and toss to coat. Place on a lined baking sheet and onto a middle rack in the oven. Roast for 12 minutes, stirring occasionally.
6. OTHER VEGGIES
Trim the woody stem off of the zucchini and slice them in a large roll cut. This means - cut off about ¼ of the end of the zucchini, holding your knife on an angle to create an irregular shape about 2” long. Roll the zucchini over so the just cut face is pointing up. Slice through the middle of this face to create similar shape. Roll and slice again.
(watch my 20 second video about carrots here. Use the same technique on a zucchini!) https://www.youtube.com/watch?v=WQ6Qm7M-oR4&feature=youtu.be
Slice the sides off of the bell pepper, only discarding the very top stem and pull out the seeds inside. Cut the pepper into large 2” square-ish pieces.
Toss vegetables together in a bowl. Pour the rest of the jerk marinade over top and toss to coat.
Turn oven to broil. Remove the eggplant pan and and the other vegetables to the sheet. Place the pan back in, on a top rack under the broiler and cook for about 10-12 minutes. Check on it often and rotate as needed. If its getting too brown, too fast, move it down a level.
Once the rice has cooked for 12 minutes, have your can of beans drained and ready by the pot. Use a large spatula and work quickly so you don’t lose too much steam. Open the lid and stir the rice, be sure to scrape from the bottom of the pan up. Press the rice back down to have a flat top surface. Pour the beans on top. Close the lid and steam over the lowest heat for 6 more minutes. After 6 minutes, turn the heat off and let it sit, covered, until ready to eat.
Return to rice and beans, and stir. Plate a mound in each bowl. Top with veggies and spoon some marinate from the reserved bowl over top as desired. If you like, garnish fresh cilantro.