Ingredients:
– 1 pound flank steak, thinly sliced
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons jerk seasoning
– 2 tablespoons olive oil, divided
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 cup long-grain rice
– 1/2 teaspoon turmeric
– 2 cups chicken broth
– 1/2 cup diced bell peppers (red and green)
– 1/4 cup chopped scallions (for garnish)
– Lime wedges (for serving)
Directions:
1. In a bowl, combine the sliced steak, shrimp, jerk seasoning, 1 tablespoon olive oil, garlic powder, and smoked paprika. Marinate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated steak and cook for 4-5 minutes until browned. Remove and set aside.
3. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Set aside with the steak.
4. In a separate pot, heat the remaining olive oil over medium heat. Add the rice, turmeric, and diced bell peppers. Sauté for 2-3 minutes until the rice is lightly toasted.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork and top with the cooked steak and shrimp. Garnish with chopped scallions and serve with lime wedges.
Pro Tip: For the most flavorful results, try marinating the meat overnight. The longer it marinates, the more the jerk seasoning infuses into the steak!
