Coconut Rice with Jerk Chicken and Mango Salsa

jerk chicken coconut rice mango salsa

Photo by Jen Causey

Makes 6



  1. 1 of 3 In a medium saucepan, bring coconut milk, 2/3 cup water and 2 tsp salt to a boil. Reduce heat to low, stir in jasmine rice, cover and cook 15 min (or per pkg directions), stirring occasionally. Let stand 5 min; fluff with a fork. Zest and juice the lime. Stir zest and 1/3 cup chopped cilantro into rice.
  2. 2 of 3 Meanwhile, sprinkle chicken with the jerk seasoning and 1 tsp salt. Heat veg oil in a stainless skillet over med-high. Add chicken and cook, covered, turning halfway through, until browned and temp reaches 165 degrees, 12 to 15 min, depending on thickness.
  3. 3 of 3 Stir mangoes with lime juice, 1/4 cup diced red onion, remaining 1/4 cup chopped cilantro, the cayenne and 1/4 tsp salt. Top rice with chicken and mango salsa. Easy rice bowl option: Use ground chicken instead of breasts, and cook it with the jerk seasoning. Then stir chicken into cooked rice with the zest and cilantro.
Nutrition Information for Coconut Rice with Jerk Chicken and Mango Salsa
Servings Per Recipe: 6
Per Serving: 2 g fiber, 26 g sat. fat, 69 g carb., 715 kcal cal., 35 g Fat, total, 1330 mg sodium, 16 g sugar, 33 g pro.