Island Burrito
Back when I started my food Instagram, the first meal I made and posted was jerk chicken topped with pineapple salsa and served with Caribbean rice and corn on the cob. I absolutely loved all the flavors the meal provided and have wanted to make a variation of it since. Insert the Island Burrito. This burrito takes a twist on my first ever kneadmorefood meal and has a few modifications and additions. The burrito is full of tropical flavor, making it a perfect meal for the summer.
the details of the island burrito
When it comes to summer, whether it’s the beginning of summer or nearing the end, one thing that is delicious throughout the season is tropical fruit. When these fruits are in season, they can be so juicy and full of goodness that they make the highlight to any dish. When it comes to the Island Burrito, I used mango chunks to bring some extra tropical flavor. Not only do the chunks of mango compliment the sweet and spicy flavors of the jerk sauce, but they also goes well with the shrimp, and the coconut flavor of the Caribbean rice.
Another key part of this burrito is a simple corn and bean salsa. For me, salsa is key to any burrito as it prevents it from tasting dry and can up the heat a bit. In this specific salsa, I used black beans, corn, jalapeno, lime, red onion, and cilantro. The flavors are very simple, add a little more spice to the meal, and incorporate some of the same flavors from my original jerk chicken dish!
The Island Burrito would not have it’s key flavors without the Grilled Jerk Shrimp. This shrimp can be fresh or frozen and is perfect for the summer when seafood is at its peak. What makes it key is the jerk flavoring, which is essential to a Caribbean (or island) meal. To learn how I made this shrimp, check out my recipe post, Grilled Jerk Shrimp.
Now for the best part of the burrito — the Caribbean rice. I have had plenty of rice variations, but never have had one as good as Caribbean rice. The combination of coconut milk, habanero pepper (or anything hotter), garlic, thyme, and some creole seasoning, make this rice so good it leaves you coming back for more. Being a huge fan of spicy food, I absolutely love the spice palette it provides and the coconut milk that gives it more of a tropical flavor.
island burrito subsitutes
While the Island Burrito is pretty amazing as is, there are tons of ways you can modify it. Specifically, you can turn it into a rice bowl or switch out seafood for a protein like chicken or pork. Changing the protein will change the flavors slightly, but chicken and pork both go exceptionally well with jerk sauce, that the meal is still guaranteed to be delicious.
Another substitute you can make is changing the type of fruit you add to the burrito. Specifically, you can substitute mango with something like pineapple or even papaya. You could also use more than one fruit if you want more of a sweet and refreshing flavor!
Overall, if you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook!
Island Burrito
Ingredients
- 2 flour tortillas burrito size
- 1 mango cubed
- 2 servings of kneadmorefood's Grilled Jerk Shrimp
Caribbean Rice (makes 5 servings)
- 1/4 cup vegetable oil
- 3 garlic cloves minced
- 1/2 medium yellow onion diced
- 3 tsp Cajun seasoning
- 2 cups long grain rice
- 1 sprig fresh thyme
- 13.5 oz coconut milk
- 2 bay leaves
- 2 1/4 cup chicken broth
- 1-2 habanero peppers
Corn and Black Bean Salsa
- 1 can black beans
- 1 can yellow corn
- 1-2 jalapenos
- 1 small red onion
- fresh cilantro to taste
- 1 lime
Instructions
Caribbean Rice
- Heat a saucepan with oil. Reduce to medium heat and add onion, garlic, thyme, and pepper. Cook for one minute or until fragrant.
- Next, add rice, coconut milk, bay leaves, Cajun seasoning, and chicken broth to the saucepan. Bring to a boil, then reduce heat, cover and let simmer for about 20 minutes or until rice is cooked. Stir occasionally to prevent rice from sticking to the pan and or burning.
- Once rice is cooked, discard bay leaves and serve!
Grilled Jerk Shrimp
- While the rice is cooking, follow my Grilled Jerk Shrimp recipe to cook the shrimp.
Corn and Black Bean Salsa
- Drain black beans and corn. Mix together in a bowl.
- Dice jalapeno, cilantro, and onion. Add to the black bean and corn mixture.
- Next, squeeze the juice of a lime into the bowl, then combine ingredients.
Assembling the Burrito
- Start by microwaving a tortilla under a wet paper towel for 20 seconds. Once tortilla is ready, layer the rice, shrimp, salsa, and mango. Fold the bottom third of the burrito and push the filling back so it is covered by the tortilla. Next, fold in the sides, then roll the rest of the burrito up. Enjoy!
Leave a Reply