When I was going through my island theme cooking a few months back I discovered this recipe for Caribbean rice. I was not sure what to expect but we were pleasantly surprised. Have I shared that I try to go into new recipes with low expectations? Especially if I find them on certain websites. I should probably just not try anything new from specific sites, but I still give it the old college try.
Caribbean Rice
2 cups long grain white rice
14 ounce can unsweetened coconut milk
2 garlic cloves, minced (I use a garlic press)
1 ½ tsp. kosher salt
½ tsp. allspice
¼ tsp. paprika
1 tbsp. dairy-free margarine
2 cups diced red and yellow bell pepper
½ cup green bell pepper
1 cup diced red onion
8 ounce canned pineapple, in juice – reserve juice
¼ cup fresh jalapeno pepper or pasilla chili
Cilantro to garnish
- Add rice, coconut milk, garlic, salt, allspice, paprika and reserved pineapple juice in a medium pot
- Use coconut milk can, measure 14 ounces water, add to rice
- Stir well
- Heat over medium heat, bring to a boil
- Stir then cover and lower temperature
- Simmer 15-20 minutes or until liquid is absorbed, there will be air holes on the surface of the cooked rice
- While rice is cooking, place dairy-free margarine in a large skillet on medium heat
- Add diced bell peppers and onions, saute until soft
- Remove from heat, add pineapple and jalapeno/pasilla chili
- When rice is cooked all the way add rice to the ingredients in the large saute pan
- Toss well to combine
- Add cilantro, salt & pepper if needed
Caribbean Rice
Ingredients
- 2 cups long grain white rice
- 14 ounce can unsweetened coconut milk
- 2 garlic cloves minced (I use a garlic press)
- 1 ½ tsp. kosher salt
- ½ tsp. allspice
- ¼ tsp. paprika
- 1 tbsp. dairy-free margarine
- 2 cups diced red and yellow bell pepper
- ½ cup green bell pepper
- 1 cup diced red onion
- 8 ounce canned pineapple in juice – reserve juice
- ¼ cup fresh jalapeno pepper or pasilla chili
- Cilantro to garnish
Instructions
- Add rice, coconut milk, garlic, salt, allspice, paprika and reserved pineapple juice in a medium pot
- Use coconut milk can, measure 14 ounces water, add to rice
- Stir well
- Heat over medium heat, bring to a boil
- Stir then cover and lower temperature
- Simmer 15-20 minutes or until liquid is absorbed, there will be air holes on the surface of the cooked rice
- While rice is cooking, place dairy-free margarine in a large skillet on medium heat
- Add diced bell peppers and onions, saute until soft
- Remove from heat, add pineapple and jalapeno/pasilla chili
- When rice is cooked all the way add rice to the ingredients in the large saute pan
- Toss well to combine
- Add cilantro, salt & pepper if needed
Would you like a FREE COPY of my weekly menu planner? Be sure to sign up for my newsletter HERE to get a copy.
Did you know I have a posted list of recommended cookbooks on my website? Click HERE to visit that page.
You can visit my KITCHEN GADGETS page for recommendations of my must have list of kitchen equipment too.
Are you following me on FaceBook?