Island Rice Bowl Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1 tbs vegetable oil and 3/4 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 2 tbs fresh lime juice, 1 tsp lime zest, 1/2 cup chopped cilantro and the sliced green part of 1 scallion. Keep warm.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1/2 cup diced yellow onion and sauté 3–4 minutes until softened.

Add 2 tsp minced garlic and, if using, 1/4 of a minced scotch bonnet or habanero. Cook 30 seconds until fragrant.

Stir in the drained 15 oz black beans, 1/2 tsp ground cumin, 1/4 tsp allspice, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Cook 4–5 minutes, gently mashing some beans with the back of a spoon to create a slightly creamy texture. Remove from heat and cover to keep warm.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/4 cup water, 1 tbs sugar and 1/2 tsp kosher salt. Heat just until sugar dissolves and liquid is warm but not boiling.

Pour the warm pickling liquid over the onions, press to submerge, and let cool to room temperature. For best flavor refrigerate at least 30 minutes (can be made up to 3 days ahead).

In a bowl combine 1 cup diced mango, 3/4 cup diced pineapple, 1/2 cup diced red bell pepper, 1 minced jalapeño, 2 tbs finely diced red onion and 2 tbs chopped cilantro.

Add 2 tbs lime juice, 1 tsp olive oil and 1/2 tsp salt. Toss gently, taste and adjust seasoning. Chill until ready to serve.

Slice the ripe avocado and keep lemon/lime wedges handy for squeezing over finished bowls. Reserve extra cilantro sprigs for garnish.

If choosing jerk chicken, combine 2 tbs jerk seasoning, 1 tbs olive oil, 1 tbs lime juice and 1/2 tsp salt in a bowl. Add 1 lb chicken thighs and toss to coat. Marinate 15–30 minutes (or up to 4 hours refrigerated).

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high. Sear chicken 3–4 minutes per side until browned, then transfer to oven for 8–10 minutes (or continue on lower heat) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

If choosing shrimp, combine 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss 1 lb peeled/deveined shrimp with the spice mix to coat.

Heat a large skillet over medium-high and add 1 tbs butter or oil until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until blackened and opaque (do not overcrowd; cook in batches if necessary). Remove from heat.

Divide the cilantro-lime rice among 4 bowls (about 3/4 cup cooked rice per serving). Spoon a generous portion of warm Caribbean black beans alongside the rice (about 1/3–1/2 cup per bowl).

Top each bowl with sliced jerk chicken (about 4 oz cooked chicken per serving) or a portion of blackened shrimp (about 4 oz cooked shrimp per serving).

Add 2–3 slices of avocado to each bowl, a spoonful of tropical salsa (about 2–3 tbs), and a few pickled red onion ribbons. Garnish with cilantro sprigs and serve with lime wedges.