ADVERTISEMENT
• For the vegetables:
o 1 red bell pepper, chopped
o 1 yellow bell pepper, chopped
o 1 green bell pepper, chopped
o 1 tbsp olive oil
o Salt and pepper to taste
• For the yellow rice:
o 1 cup basmati or long-grain rice
o 1/2 tsp turmeric or saffron for color
o 2 cups chicken or vegetable broth
o 1 tbsp butter
o Salt to taste
• For garnish:
o Fresh parsley, chopped
Instructions:
Cook the yellow rice: In a medium saucepan, melt the butter over medium heat. Add the rice and turmeric (or saffron) and stir to coat the rice with the butter and color. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender. Fluff with a fork and set aside.
Prepare the steak: In a bowl, toss the steak cubes with jerk seasoning and olive oil. Heat a skillet over medium-high heat and sear the steak for 3-4 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
Cook the shrimp: In the same skillet, add a little more olive oil if needed and toss the shrimp with jerk seasoning. Sauté the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Sauté the vegetables: In the same skillet, add olive oil and the chopped bell peppers. Sauté for 4-5 minutes until tender but still slightly crisp. Season with salt and pepper to taste.
Assemble: Plate the yellow rice as the base. Top with jerk steak, shrimp, and sautéed bell peppers. Garnish with fresh parsley for a pop of color and freshness.
Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Calories: 680 per serving | Protein: 42g
