Caribbean Confetti Rice (Print Version)
# Ingredients:
→ Base
01 -
2 cups long grain rice
02 -
14 ounces unsweetened coconut milk
03 -
2 cloves minced garlic
04 -
1½ teaspoons sea salt
05 -
½ teaspoon allspice
06 -
¼ teaspoon cayenne pepper
→ Vegetables & Fruits
07 -
1 tablespoon butter
08 -
1½ cups diced red and yellow bell peppers
09 -
½ cup diced red onion
10 -
15 ounces canned pineapple tidbits, drained (reserve juice)
11 -
4.5 ounces chopped green chiles
12 -
¼ cup sliced jalapeños, diced
13 -
¼ cup chopped cilantro
# Instructions:
01 -
Combine rice, coconut milk, garlic, spices, and reserved pineapple juice plus water in pot. Bring to boil, reduce heat and cook covered 15-20 minutes until tender.
02 -
Melt butter and sauté peppers and onions 2-3 minutes until just soft. Remove from heat.
03 -
Add pineapple, chiles and jalapeños to vegetables. Add cooked rice and cilantro, toss well. Season to taste.
# Notes:
01 -
Can be served as side dish or main with protein
02 -
Adjust spiciness by varying chile amounts
03 -
Use reserved pineapple juice in rice