Tropical Coconut Rice (Print Version)
# Ingredients:
→ Base
01 -
1½ teaspoons sea salt
02 -
14 ounces unsweetened coconut milk
03 -
½ teaspoon allspice
04 -
2 cups long grain rice
05 -
¼ teaspoon cayenne pepper
06 -
2 cloves minced garlic
→ Vegetables & Fruits
07 -
1 tablespoon butter
08 -
½ cup diced red onion
09 -
15 ounces canned pineapple tidbits, drained (save the juice)
10 -
1½ cups diced red and yellow bell peppers
11 -
¼ cup sliced jalapeños, diced
12 -
4.5 ounces chopped green chiles
13 -
¼ cup chopped cilantro
# Instructions:
01 -
In a pot, mix the rice with coconut milk, garlic, spices, water, and the juice you saved from the pineapple. Heat until boiling, lower the heat, and simmer covered for about 15-20 minutes until the rice is soft.
02 -
Heat up butter in a skillet. Cook the onions and peppers for 2-3 minutes, just until they soften a bit. Take the skillet off the heat.
03 -
Toss the cooked veggies with the pineapple, chiles, and jalapeños. Add your cooked rice and finish with cilantro. Mix everything well and adjust the flavor if needed.
# Notes:
01 -
Works great as a side or add a protein for a main dish
02 -
Turn up or down the heat by changing how many chiles you use
03 -
Don’t forget to use the pineapple juice when cooking the rice