Burrito Bowl à la Caribe
 
 
Burrito Bowl Caribbean style with jerk chicken/pork, seasoned sour cream, stewed black beans, and grilled pineapple salsa
Author:
Recipe type: Entree
Cuisine: Latin/Caribbean
Ingredients
For the jerk chicken/pork
  • 8 boneless skinless chicken thighs or pork loin chops
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole allspice berries
  • 2 inch cinnamon stick, broken up
  • 4 whole cloves
  • A small chunk of fresh nutmeg or ½ teaspoon ground
  • 4 green onions, chopped
  • 1 small onion, chopped
  • 1 jalape├▒o pepper, seeded and chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ cup soy sauce
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon brown sugar
For the coconut rice
  • 1½ cups jasmine (or any long grain) rice, rinsed and drained
  • 1½ cups coconut milk
  • 1½ cups water
  • 1 teaspoon salt
For the beans
  • 1 cup black beans, soaked in water overnight
  • 3 strips thick bacon, cut into small pieces
  • 1 bay leaf
  • ½ small onion, diced
For the sour cream/yogurt
  • ½ cup sour cream or plain Greek Yogurt
  • ½ reserved jerk marinade
Instructions
For the jerk chicken/pork
  1. Toast dry spices briefly to intensify flavor, then grind in a coffee grinder to a fine powder.
  2. Place the rest of ingredients, except for the meat, in a blender or food processor and grind until smooth. Add the ground spices and mix to blend. It'll make about 1½ cups marinade.
  3. Pour over chicken/pork, reserving ½ cup
  4. Marinade chicken/pork for up to 6 hours.
  5. Grill chicken/pork, smearing excess marinade on the meat. Grill for about 5 minutes total on each side, or until completely cooked, flipping them a few times to avoid burned spots. Rest for 5 minutes before slicing.
For the coconut rice
  1. Place rice, water, coconut milk, and salt in a medium pot. Stir.
  2. Cook on high heat and bring to a boil.
  3. Lower heat to medium-low and continue boiling for another 5 minutes, uncovered, stirring periodically to make sure liquid doesn't overflow.
  4. Now place lid on the pot, set heat to low, and let rice simmer for another 15 minutes, or until liquid is completely absorbed and rice is tender.
  5. Rest for 10 minutes before fluffing with a fork.
For the beans
  1. Drain the beans. Place in a medium pot. Cover generously with water, at least 1 inch above beans.
  2. Add bacon, bay leaf, onion, and bring to a boil. Skim off foam that forms on the surface.
  3. Lower heat and simmer until beans are tender, about 1 hour, adding water as necessary.
For the sour cream/yogurt
  1. Mix sour cream/yogurt with the reserved jerk marinade.
To serve
  1. Layer rice, meat, and beans in a bowl, then top with seasoned sour cream. Served with optional fried plantains and grilled pineapple salsa.
Recipe by Fiesta Friday at https://fiestafriday.net/2016/01/24/burrito-bowl-carribean-style/