Water(enough to top off the liquids to meet the 2 cups necessary for cooking the rice)
1cJasmine Riceor other long grain white rice, rinsed and drained
FOR THE FRIED PLANTAINS:
3tspOilfor pan frying
TO MAKE THE JERK JACKFRUIT:
Drain, rinse and pat jackfruit dry. You can leave it whole as I did, or using your fingers, tear it into "pulled" jackfruit. Add to a non-stick skillet over medium high heat and add sauce. Cook until you get caramelized edges.
TO MAKE THE JAMAICAN BEANS and RICE:
Rinse and dry the rice. Drain the beans into a 2 cup measuring cup so that you can reserve the liquid. Add the 1/2 can of coconut milk to the same measuring cup and finally, top off that measuring cup with enough water to equal 2 full cups of liquid. Add to a large stock pot with the rice, beans, garlic, onion, salt and pepper. Heat to boiling and cook for 2 minutes, reduce heat and cook for about 15 minutes covered. Remove from heat and allow to sit for 5 more minutes. Remove cover and allow to sit until all water is absorbed. Fluff with a fork.
TO MAKE THE FRIED PLANTAINS:
In a non-stick skillet over medium high heat, add the oil and sliced plantains. Cook one side until golden, flip and repeat. Remove to paper towels to drain any excess oil.