Jerk is almost synonymous with Jamaican food. Jerked chicken and pork always have a place at the local table. But have you thought about making jerked rice?

Yello’s In the Kitchen is here to help you shake up your meals with fun recipes from some of the island’s top chefs.

Colin Hylton, a culinary force, who brought his magic to D’Vine a 2018 Jamaica Food and Drink Festival event, shares his jerked rice cook-up recipe.

Jerked rice, yes please!

Let’s get cooking!

Ingredients

4 tbsp. extra virgin coconut oil

2 cups long grain rice

4 tbsp. Walker’s Wood Jerk Seasoning™

3 cups water

2 large onions (diced)

4 stalks celery (large dice)

1 lb jerk sausage (large dice)

1 large yellow bell pepper

1 large red bell pepper

Small bunch thyme

1 tbsp. finely minced ginger

2 large very ripe plantains

¾ cup vegetable oil

Small bunch escallion (green part only)

Method:

1. Heat coconut oil in a four or six quart pot.

2. Add rice and toast about four minutes until fragrant.

3. Add jerk seasoning, thyme, ginger and toss.

4. Add water, salt (to taste) and bring to a boil then reduce heat to low and simmer until all water is absorbed – about 30 minutes.

5. In a large skillet pan add a ¼ cup from the ¾ cup vegetable oil and sauté vegetables until translucent but not too soft.

6. Add diced sausages and cook about five minutes.

7. Dice the plantains and fry in the remainder of the vegetable oil until crispy.

8. Fluff rice then fold in vegetables and sausage mix in the same pot.

9. Top with plantains then sprinkle with chopped escallions. Serve piping hot.

To find out more about this incredible chef check out an interview with him here.

Yello is one of the proud sponsors of the 2018 Jamaica Food and Drink Festival running from 20 – 28 October. There will be seven not-to-be-missed food and drink events around Kingston, featuring super talented chefs like Colin.

For more information, check out the festival website, Facebook page and Instagram (@jafoodanddrink).