Jerk Mushrooms with Mango Salsa and Coconut Rice
Ingredients
JERK MUSHROOMS
- 6 oz mushrooms of choice
- 1/2 tbsp Jerk seasoning
- 2 tbsp neutral cooking oil
COCONUT RICE
- 1 cup basmati rice
- 1/2 can of light coconut milk
- 1/4 cup coconut water
MANGO AVOCADO SALSA
- 1 mango diced
- 1 avocaodo diced
- 1/4 red onion diced
- 1 small red bell pepper diced
- 1 tsp olive oil Or juice of a small lime
- Sea salt and freshly cracked pepper to taste
- Chopped cilantro + additional for topping optional
Instructions
RICE COOKER COCONUT RICE
- First, prepare the coconut rice by adding the basmati rice, light coconut milk, and coconut water to a rice cooker. Cook per the directions on the rice cooker. Once the rice is done, fluff with a fork before serving.
STOVE TOP COCONUT RICE
- Add basmati rice, light coconut milk, and coconut water to a pot and stir together. Bring to a boil, then reduce to a simmer, cover, & cook 20-25 mins until liquid is evaporated—fluff with a fork before serving.
MANGO AVOCADO SALAD
- Add ingredients to a medium mixing bowl and toss together until well combined. Place in fridge until it’s time to use.
JERK MUSHROOMS
- Rinse and dry mushrooms, then add to a mixing bowl
- Add 1 tablespoon oil, the jerk seasoning and toss together until the mushrooms are well coated. Let marinate for 30 minutes
- Then heat the neutral cooking oil in a large skillet over medium heat, and add the marinated mushrooms. Cook for about 10minutes mins, occasionally stirring until nicely browned. Then remove from the heat.
- Assemble the bowl by adding the coconut rice and topping it with the jerk chicken, mango avocado salsa, and additional chopped cilantro.