Colorful Caribbean Coconut Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups long grain rice
02 -
14 ounces unsweetened coconut milk
03 -
2 cloves garlic, minced
04 -
1 1/2 teaspoon sea salt
05 -
1/2 teaspoon allspice
06 -
1/4 teaspoon cayenne pepper
07 -
1 tablespoon butter
→ Vegetables and Fruits
08 -
1 1/2 cups diced bell pepper, red and yellow
09 -
1/2 cup diced red onion
10 -
15 ounces canned pineapple tidbits, drained (reserve juice)
11 -
4.5 ounces chopped green chiles
12 -
1/4 cup sliced jalapeños, diced
13 -
1/4 cup chopped cilantro
# Instructions:
01 -
Combine rice, coconut milk, garlic, seasonings, and reserved pineapple juice in pot. Add water equal to coconut milk volume. Bring to boil, reduce heat and cook covered 15-20 minutes until absorbed.
02 -
Sauté bell peppers and onions in butter for 2-3 minutes until slightly softened. Add pineapple, green chiles, and jalapeños.
03 -
Add cooked rice to vegetable mixture, toss well. Mix in cilantro, season with salt and pepper to taste.
# Notes:
01 -
Can be served as side dish or main with protein
02 -
Reserve pineapple juice for cooking rice
03 -
Best served warm