Worlds of Flavor~Jamaican jerkchicken & rice

A little while ago, Foodbuzz contacted me to see if I’d like to have a cultural dinner party where the rice is the inspiration for the meal. I love rice, so this was a no- brainer. Rice is one of my favorite starches of all time. Especially chewy, nutty whole grain brown rice. It’s like comfort health food. The only thing was… it was going to be a surprise on what kind of rice I’d be supplied with. Of course I was hoping for brown, but I got even better:

I got a blend of white, brown, wild and red.They call it “Royal Blend” but,   I’d call it the “everyone wants a different rice tonight” rice. There’s a little bit of everything in there. Even better, it’s quick cooking- as in 15 minutes quick. perfect for weeknights.

My objective with this tastemaker program was to create a meal around the rice. With such a complex rice, I needed a main dish that had just as complex flavor…

Jerk!!!

No, not you, the seasoning.  Garlic, allspice, ginger, cayenne, cinnamon, cumin, lime and pepper.

Our menu’s theme was healthy Caribbean, and it included some spicy aduki beans along with grilled jerk chicken breasts, and the last of the summer corn.  I have to admit the rice was the ideal side; brown rice would have been to hearty, and white rice would have been to bland…the Royal Blend combination was the perfect starch to go alongside the meal.

As far as drinks go; there was plenty of cold beers, white wine and also crisp cider on hand. Appetizers were raw veggies ans dressing and our music selection was taking turns with a five year old, so it was pretty interesting.  🙂

I’d highly recommend this rice- even without a spice laden entree- for many reasons; one- that it’s so colorful on the plate, that it cooks in 15 minutes and it tastes amazing!

This post is brought to you by Rice Select.

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