One Pot Jackfruit and Rice

One Pot Jackfruit and Rice

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Adjust Servings:
2 Tablespoons Olive Oil
0.25 cup, diced Onion
0.25 cup, diced Celery
2, diced Tomato
0.5 cup, diced Bell Peppers
0.5 teaspoon Smoked Paprika Powder
0.5 teaspoon Ground Cumin
0.5 teaspoon Onion Powder
0.5 teaspoon Garlic Powder
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
1 teaspoon, freshly grated (or 0.5 teaspoon ground) Fresh Turmeric Root
1 Vegetable Stock Cube
1 cup, rinsed Basmati Rice
1.25 cups Filtered Water
14 ounce can, drained & shredded Jackfruit in Brine
2 Tablespoons, chopped Fresh Cilantro/Parsley
1 Lime

One Pot Jackfruit and Rice

  • 30 Minutes
  • Serves 4
  • Medium


  • Garnish



Fully plant-based, packed with vegetables and made in just one pot jackfruit and rice!

This recipe was inspired by my chicken and rice recipe, however, these days I much prefer a plant-based alternative!

Young jackfruit lends itself well to a meat alternative.

It is soft but has texture and is pretty bland in taste and can take on any seasonings!

Jackfruit can be found in various stages but for this recipe, it’s best to get a young jackfruit in brine.

This fruit is rich in fiber, plant protein, vitamin C and more!

I love one pot meals. They are so easy to make and will leave you with a lot less cleaning up!

For great flavor, I am using a few spices that I always have on hand and are great for a variety of dishes.

Cumin, smoked paprika and turmeric are the three prominent spices.

Not only does turmeric enhance the flavor, it also adds it’s signature color to the yellow rice!

I am using freshly grated turmeric but you can also use turmeric powder.

Turmeric has great anti-inflammatory properties, is a powerful antioxidant and has anti-caner properties.

Adding vegetables to my meals is a must for me. I like to add different colors for added nutritional value as well as flavor.

To keep it similar to the traditional recipe, I am adding onion, celery, tomato and bell pepper.

Other vegetables that would be great are green peas, carrots, and corn!

To garnish, cilantro and lime juice are great but you can also use parsley if you prefer!






Quick Prep

Wash and dry your onion, celery, tomato and bell pepper then chop into a small dice.

Next, drain the jackfruit from the can and using your fingers to shred it until it resembles shredded meat. For any large chunks, use a knife to chop them into smaller bits.

Wash and drain the rice well. Your rice is well rinsed once the water runs clear.

Wash, dry and grate the fresh turmeric root. You can peel your turmeric but it is not necessary.

Lastly, get all of your spices and the remaining ingredients out and ready.


Cook The Vegetables & Bloom The Spices

Heat a large skillet on high heat and allow it to get hot for 30 seconds.

Add the oil to the hot pan and lower the heat to medium-high.

Toss in the diced onion and celery and sautè for 1-2 minutes.

Next, add the diced tomato and sautè for 1-2 minutes.

Toss in the diced bell pepper and sautè for 1-2 minutes.

Now add the cumin, smoked paprika, onion powder, garlic powder, salt and black pepper.

If you are using ground turmeric add it at this stage as well.

Using your wooden spoon to coat all of the vegetables in the spices and allow the spices to bloom in the oil for 1-2 minutes.


Add The Rice & Jackfruit

Add the freshly grated turmeric, vegetable stock cube and the rinsed rice to the pot.

Stir to coat the rice well then allow the rice to toast in the mixture for 1-2 minutes before adding the water and shredded jackfruit.


Simmer Until The Rice is Done

Stir to combine then cover the skillet and cook on medium heat for 15-20 minutes, or until the rice is fully cooked.

Using your wooden spoon or a fork, fluff the rice and jackfruit and turn off the heat.

Garnish with chopped cilantro (or parsley) and add freshly squeezed lime juice.

Stir to combine then give it a taste and adjust seasoning if needed.



Serve the jackfruit and rice immediately and garnish with a bit more cilantro (or parsley) and lime wedges.

This recipe makes for great leftovers and can be stored in the refrigerator for up to 4 days.

Reheat in the microwave or a skillet with a little bit of water, 2 Tablespoons per serving.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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