Jerk Mushrooms with Mango Salsa and Coconut Rice
[Vegan]

Rice Cooker Coconut Rice: 

1. First, prepare the coconut rice by adding the basmati rice, light coconut milk, and coconut water to a rice cooker. Cook per the directions on the rice cooker. Once the rice is done, fluff with a fork before serving.

Stove Top Coconut Rice: 

1. Add basmati rice, light coconut milk, and coconut water to a pot and stir together. Bring to a boil, then reduce to a simmer, cover, & cook 20-25 mins until liquid is evaporated—fluff with a fork before serving.

For the Mango Avocado Salsa: 

1. Add ingredients to a medium mixing bowl and toss together until well combined. Place in fridge until it’s time to use.

For the Jerk Mushrooms:

1. Rinse and dry mushrooms, then add to a mixing bowl
2. Add 1 tablespoon oil, the jerk seasoning and toss together until the mushrooms are well coated. Let marinate for 30 minutes
3. Then heat the neutral cooking oil in a large skillet over medium heat, and add the marinated mushrooms. Cook for about 10 minutes mins, occasionally stirring until nicely browned. Then remove from the heat.
4. Assemble the bowl by adding the coconut rice and topping it with the jerk chicken, mango avocado salsa, and additional chopped cilantro.