Perk up Coriander and Lime Pork Chops!
Fiery Salmon Rice Pelau!
|Preparation time||5 minutes mins|
|Cooking time||12 minutes mins|
. 1 tbsp olive oil . 1 onion, finely chopped . 1 red pepper, deseeded and sliced . 1 yellow pepper, deseeded and sliced . thumb-size piece fresh root ginger, finely chopped . 250g basmati rice . 1/4tsp Dunns River Jerk Seasoning (wet paste) . 1tbsp Encona Jamaican Jerk BBQ Sauce . 600ml vegetable stock . 200g salmon fillet . Coriander leaves . Extra Encona Jamaican Jerk BBQ Sauce, to serve
How to do it
1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 minutes, stirring, until softened. 2. Stir in the rice and Dunns River Jerk Seasoning and Encona Jamaican Jerk BBQ Sauce for 1 minute more, then pour over the stock. 3. Top with seasoned salmon fillet. Cover with the lid. Cook for 12 minutes until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 minutes. 4. Season and serve with coriander leaves and extra Encona Jamaican Jerk BBQ Sauce - Enjoy!