Best 4 Emerils Jerk Rice Recipes

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**Emeril's Jerk Rice: A Flavorful Dish with a Kick**

Prepare for a culinary journey to the vibrant streets of Jamaica with Emeril's Jerk Rice, a tantalizing dish that blends bold Caribbean flavors with the convenience of everyday ingredients. This one-pot wonder, bursting with color and aroma, is sure to become a favorite among rice lovers and spice enthusiasts alike. Get ready to infuse your kitchen with the warmth of jerk seasoning and embark on a taste adventure that will leave your taste buds craving more. Along with the main recipe, discover a delectable variation using coconut milk for an extra layer of richness and a vegan alternative that caters to plant-based preferences without compromising on flavor. Let's dive in and explore the world of jerk rice, one irresistible bite at a time!

Let's cook with our recipes!

DIRTY RICE



Dirty Rice image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

EMERIL'S JERK RICE



Emeril's Jerk Rice image

Make and share this Emeril's Jerk Rice recipe from Food.com.

Provided by jennifer.wild

Categories     Low Cholesterol

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1/2 medium diced onion
1/2 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 habanero, split lengthwise and seeds removed
1 teaspoon minced garlic
1 1/2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 1/4 cups chicken stock
1/4 teaspoon white pepper
2 tablespoons cilantro, chopped

Steps:

  • Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
  • Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
  • Add garlic and cook for 30 seconds.
  • Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
  • Add the white pepper and stock, and bring to a boil, stirring occasionally.
  • Cover with a lid and turn the heat to low.
  • Continue to cook until rice is done, about 20 minutes.
  • Mix in cilantro and serve immediately.

Nutrition Facts : Calories 294.9, Fat 10.6, SaturatedFat 1.6, Cholesterol 2.7, Sodium 327.4, Carbohydrate 43.4, Fiber 1.5, Sugar 2.7, Protein 6.1

FRIED RICE



Fried Rice image

Provided by Emeril Lagasse

Categories     side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
2 cups assorted cooked vegetables (such as any vegetable leftovers)
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked rice
Salt and pepper
1/2 cup coarsely chopped nuts (such as cashews or peanuts)
2 tablespoons chopped green onion

Steps:

  • In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.

EMERIL'S JAMAICAN JERK PORK TENDERLOINS



Emeril's Jamaican Jerk Pork Tenderloins image

A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world

Provided by Gianni 23

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 pork tenderloin, trimmed of fat
1/2 cup fresh lime juice
1/2 cup chopped fresh thyme leave
1 cup chopped green onion
1/2 cup chopped fresh parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seed
2 scotch bonnet peppers, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar

Steps:

  • Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  • Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.

Nutrition Facts : Calories 438.7, Fat 15.6, SaturatedFat 2.8, Sodium 828.6, Carbohydrate 83.6, Fiber 43.3, Sugar 5.3, Protein 18.6

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. For the best results, use high-quality jerk seasoning, long-grain rice, and fresh vegetables.
  • Don't be afraid to adjust the heat: Jerk seasoning can range from mild to very spicy. If you're not sure how spicy you like your food, start with a mild seasoning and add more to taste. You can also adjust the heat by using less or more Scotch bonnet peppers.
  • Let the rice rest before serving: This will allow the flavors to meld and the rice to absorb all of the delicious sauce.
  • Serve with your favorite sides: Jerk rice is a versatile dish that can be served with a variety of sides. Some popular options include grilled chicken, roasted vegetables, or a simple salad.

Conclusion:

Emeril's jerk rice is a flavorful and easy-to-make dish that is perfect for any occasion. With its bold flavors and vibrant colors, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to serve rice, give this recipe a try. You won't be disappointed!

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