Jamaican Jerk Rice 

A quick and spicy side dish that is a perfect edition to your weeknight menu! 


  • 2 cups instant brown rice
  • 2 cups reduced sodium chicken broth
  • 1 Tablespoon jerk seasoning (I used Jamaican Jerk from Flavor God)
  • 1 teaspoon olive oil
  • 1 poblano pepper, diced
  • 1/2 sweet red pepper, diced
  • 1 Tablespoon chopped parsley
  • 1 teaspoon lime juice concentrate
  • 1 Tablespoon ketchup


  1. In a medium pot, bring chicken broth to boil.
  2. Meanwhile, in small skillet, heat oil and peppers, cooking about 3 minutes, or until skin begins to blister.
  3. Once broth is boiling, add on cooked peppers, rice, and Jerk seasoning. Return to boil, then reduce heat to medium, cover, and cook for 6 minutes.
  4. Remove rice from heat and fluff with fork. Stir in ketchup, lime juice, and parsley. Allow to sit for an additional 5 minutes. Stir again before serving.

21 Day Fix Container Count

1 yellow
1/2 green

One thought on “Jamaican Jerk Rice 

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