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Heat oil in a large skillet over medium heat. Set aside 1/3 cup chopped onion for garnish; add remaining onion to skillet and cook, stirring, until golden brown, about 8 minutes. Add jackfruit, serrano, chili powder and salt. Cook, stirring, for 1 minute. Add orange juice, cover and simmer, stirring frequently, until jackfruit is tender and some pieces begin to fall apart, 20 to 30 minutes; add water 1/4 cup at a time if mixture gets too dry.
Divide rice among 4 bowls. Top with jackfruit, reserved onion and cilantro and serve with lime wedges.
*You can also use 2 (20-ounce) cans drained and finely diced young green jackfruit in place of fresh jackfruit; just double the amount of orange juice to preserve the dish's sweet-spicy flavor balance.