Lunch · Caribbean
Caribbean rice and peas with jerk chicken lunchbox
Coconut rice and beans with spiced chicken, a filling packed lunch.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 280 g chicken thigh, boneless skinless
- 1 tsp ground allspice
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 150 g white rice, uncooked
- 150 ml canned coconut milk
- 200 g canned kidney beans, drained
- 2 green onions, sliced
Method
Rub the chicken with the allspice, thyme and cayenne.
Cook the chicken in a hot pan for 6 to 7 minutes per side until cooked through, then slice.
Simmer the rice with the coconut milk, kidney beans and 150 ml water, covered, for 18 minutes until tender.
Pack the rice and beans with the sliced chicken into a lunchbox.
Scatter with green onions before closing the box.