Tropical Confetti Rice (Print Version)
# Ingredients:
→ Base
01 -
1½ teaspoons sea salt
02 -
2 cloves garlic, minced
03 -
2 cups rice, long grain
04 -
¼ teaspoon cayenne
05 -
14 ounces coconut milk, unsweetened
06 -
½ teaspoon ground allspice
→ Vegetables & Fruits
07 -
4.5 ounces diced green chiles
08 -
1½ cups chopped red and yellow bell peppers
09 -
1 tablespoon butter
10 -
¼ cup diced jalapeños, sliced
11 -
15 ounces pineapple tidbits, drained (save juice)
12 -
¼ cup fresh cilantro, chopped
13 -
½ cup diced red onions
# Instructions:
01 -
Throw the rice, coconut milk, garlic, seasonings, and the saved pineapple juice with water into a pot. Get it bubbling, lower the heat, cover it, and let it cook for 15-20 minutes till it's soft.
02 -
Butter goes into a pan, then soften the peppers and onions over medium heat for 2-3 minutes. Take it off the stove.
03 -
Stir pineapple, chiles, and jalapeños into the veggie mix. Toss it all with the rice and cilantro. Taste and season if needed.
# Notes:
01 -
Works as a main with added protein or as a side dish
02 -
Play with chile amounts to make it mild or spicy
03 -
Don’t forget to use the pineapple juice when cooking rice