Jerk Prawn & Coconut Rice Bowls Recipe

In a bowl, toss the prawns with jerk seasoning until well coated. Set aside.

In a saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until rice is tender and liquid is absorbed.

In a large skillet, heat olive oil over medium heat. Add the bell pepper, onion, and garlic. Cook for 5 minutes until vegetables are softened.

Push the vegetables to one side of the skillet and add the prawns. Cook for 3-4 minutes on each side until prawns are pink and cooked through.

In a small bowl, whisk together soy sauce and brown sugar. Pour over the prawns and vegetables, stirring to coat.

To serve, divide the coconut rice among bowls. Top with the jerk prawns and vegetables. Garnish with fresh cilantro and serve with lime wedges on the side.