3.333335
3 ratings

One Pot Caribbean Jerk Chicken & Rice

One pot meals are the best meals
One Pot Caribbean Jerk Chicken & Rice

Courtesy of McCormick

This one pot jerk chicken and rice meal can be cooked either entirely in a large skillet or in an Instant Pot. 

Courtesy of McCormick

Ready in
45 m
10 m
(prepare time)
35 m
(cook time)
6
Servings
359
Calories Per Serving

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 Pound boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 medium red bell pepper, cut into chunks
  • 4 1/2 Teaspoons McCormick® A Hint of Sea Salt Caribbean Jerk Chicken Seasoning, divided
  • 1 1/2 Cup Kitchen Basics® All Natural Unsalted Chicken Stock
  • 1 1/2 Cup orange juice
  • 1 Cup long-grain white rice
  • 1 can (15 ounces) black beans, drained and rinsed

Directions

Heat oil in large skillet on medium-high heat.

Add chicken and peppers to skillet.

Sprinkle evenly with 3 teaspoons of the Seasoning.

Cook 3 minutes, stirring occasionally, until browned.

Stir in stock, orange juice, rice, black beans and remaining Seasoning.

Bring to simmer.

Reduce heat to medium-low; cover.

Cook 20 to 25 minutes, stirring halfway through, until most of the liquid has been absorbed and rice is tender.

Remove from heat and let stand, covered, 5 minutes.

Sprinkle with chopped green onion and serve with lime wedges, if desired.

Instant Pot® Cooking Method: 

To prepare in Instant Pot, reduce amounts of both chicken stock and orange juice to 1 cup each.

Heat oil in Instant Pot on SAUTE function.

Add chicken and peppers to pot.

Sprinkle with 3 teaspoons of the Seasoning.

Cook 3 minutes, stirring occasionally.

Stir in stock, orange juice, rice, black beans and remaining Seasoning.

Close lid.

Set Valve to Seal.

Select PRESSURE COOK (MANUAL); cook 6 minutes on HIGH PRESSURE.

When done, quick-release the pressure.

Open lid once pressure inside pot is completely released.

Sprinkle with chopped green onion and serve with lime wedges, if desired.