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
  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
Recipe by sloCooking at