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Caribbean Rice from sloCooking.net #easyrecipe #rice

Caribbean Rice

Heather Thomas, sloCooking
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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