Caribbean Rice

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 from sloCooking.net #easyrecipe #rice

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
 
Author:
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
  1. Add rice, coconut milk, garlic, salt, allspice, paprika and reserved pineapple juice in a medium pot
  2. Use coconut milk can, measure 14 ounces water, add to rice
  3. Stir well
  4. Heat over medium heat, bring to a boil
  5. Stir then cover and lower temperature
  6. Simmer 15-20 minutes or until liquid is absorbed, there will be air holes on the surface of the cooked rice
  7. While rice is cooking, place dairy-free margarine in a large skillet on medium heat
  8. Add diced bell peppers and onions, saute until soft
  9. Remove from heat, add pineapple and jalapeno/pasilla chili
  10. When rice is cooked all the way add rice to the ingredients in the large saute pan
  11. Toss well to combine
  12. Add cilantro, salt & pepper if needed
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