We prefer the sweetness of fresh papaya, but you can also use the cubes of jarred papaya in the produce section of the supermarket.
2 teaspoons olive oil
1 garlic clove, minced
1 cup basmati rice
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup water
1 teaspoon Jamaican jerk seasoning (such as McCormick)
1 cup diced papaya
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
How to Make It
Heat olive oil in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Add rice; cook 30 seconds, stirring constantly. Add broth, water, and seasoning. Bring to a boil; cover, reduce heat, and simmer 18 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in papaya, cilantro, and salt.