Tropical Island Coconut Rice (Print Version)
# Ingredients:
→ Base
01 -
2 cups white long grain rice
02 -
14 ounces plain coconut milk
03 -
2 cloves garlic, finely chopped
04 -
1 1/2 teaspoons sea salt
05 -
1/2 teaspoon ground allspice
06 -
1/4 teaspoon cayenne pepper
→ Vegetables & Fruits
07 -
1 tablespoon unsalted butter
08 -
1 1/2 cups yellow and red bell peppers, cut into small chunks
09 -
1/2 cup red onion, finely chopped
10 -
15 ounces canned pineapple tidbits, drained, juice reserved
11 -
4.5 ounces chopped green chiles
12 -
1/4 cup diced jalapeños
13 -
1/4 cup fresh cilantro, roughly chopped
# Instructions:
01 -
Combine white long grain rice, coconut milk, finely chopped garlic, sea salt, ground allspice, cayenne pepper, reserved pineapple juice, and enough water to make up the required liquid in a medium saucepan. Bring to a boil, then reduce to a low simmer and cover. Cook for 15 to 20 minutes until the rice is tender and the liquid is absorbed.
02 -
Melt unsalted butter in a large skillet over medium heat. Add chopped bell peppers and finely chopped red onion, sautéing for 2 to 3 minutes until slightly softened but still crisp. Remove skillet from heat.
03 -
Stir in pineapple tidbits, green chiles, and diced jalapeños into the sautéed vegetables. Fold in the cooked coconut rice and fresh cilantro. Mix thoroughly and adjust seasoning to taste with additional salt or spices if desired.
# Notes:
01 -
Adjust the level of spiciness by varying the amount of jalapeños or chiles.
02 -
Pineapple juice reserved from the can is used to infuse the rice with a tropical sweetness.
03 -
This dish can be served as a stand-alone vegetarian meal or as a side for grilled proteins.