Zest up your weeknight dinner with this Caribbean rice salad made with Mahatma® Organic White Rice topped with Jerk marinated, grilled chicken thighs and red pepper, black beans, sweet pineapple and creamy avocado.
Preheat grill to medium-high heat, grease grate well. Cook rice according to package directions.
Meanwhile, toss chicken with jerk sauce, season with salt and pepper. Grill chicken for 5 to 7 minutes per side or until grill marked and cooked through. Grill peppers for 2 to 3 minutes per side or until grill marked and tender. Slice chicken and peppers.
Divide rice among 6 bowls. Top with chicken, red peppers, beans, pineapple and avocados. Serve with lime wedges, sprinkle with cilantro.
This chicken and rice salad is a tasty and colorful blend of Caribbean ingredients like rice and black beans, sweet pineapple, avocado, red pepper and grilled chicken marinated in jerk BBQ sauce. Give your taste buds a tasty meal any day of the week!
Unlike traditional one-pot Island dishes, we’ve swapped in the grill for even more flavor and made it a one-bowl meal. If you want to enjoy this dish in the colder winter months, make it indoors over the stove or in the oven! Make it work for you and your family to enjoy best.
Make it an Island feast paired with an Easy Coconut Rice side dish, a delicious Calypso Rice using fragrant Jasmine Rice, classic Mexican Brown Rice or a neighboring favorite of Gallo Pinto. Or if you want something a bit more European, check out this Spanish Vegetarian Paella.
For this recipe, we’ve used USDA Organic White Rice, which is produced using above and beyond practices that not only help the environment but also what goes on your plate. So, it’s a simple way to do our part in sustainable actions. We also offer Mahatma® Organic Brown Rice if you choose, to swap in.
Substitute chicken breasts or lean pork tenderloin for chicken thighs if desired.