Island Rice Bowls Recipes

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CARIBBEAN SHRIMP & RICE BOWL



Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

  • For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

ISLAND RICE BOWLS



Island Rice Bowls image

I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.

Provided by Tinat51796

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces teriyaki sauce (Yoshida's sauce)
3 chicken breasts
1 head broccoli, florets only, chopped
1 medium zucchini, diced
2 carrots, shredded
1/4 cup celery, sliced (optional)
1/4 cup red pepper, finely chopped
1 teaspoon ginger
1 garlic clove, minced
1 -2 teaspoon red pepper flakes
4 cups white rice, cooked

Steps:

  • Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
  • Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
  • After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
  • In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
  • Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
  • Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
  • Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.

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