Bring pot of water to a roiling boil, add rice, and cook for 35-40 minutes until desired texture is reached.

Wash veggies. Dice and set aside.

In small mixing bowl, combine orange concentrate, Carribean-Jerk sauce, and lemon juice. Whisk together.

Season fish with garlic salt, onion salt, black pepper, and cayenne pepper. Add to frying pan over low heat and cover. Cook until fish reaches 155°F.

When fish and rice finish cooking, remove fish from heat and plate. Wipe out frying pan, and return to heat.

Drain water from rice, mix in sauce and veggies. Add to frying pan, cover, and cook for 4-5 minutes. Remove from heat and plate next to fish