I thought that a Jamaican rice dish cooked in coconut milk would be a great accompaniment to the spicy Jerk chicken. The coconut milk has a cooling effect to balance out the pepper’s heat. I couldn’t find scotch bonnet peppers so I used a jalapeno instead. I didn’t want the rice too spicy so I thought that worked out well. The rice was creamy and sweet with an afterthought of heat which tasted very good with the chicken and mango salsa.
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