Coconut Pepper Rice (Print Version)
# Ingredients:
→ Base
01 -
1½ teaspoons sea salt
02 -
14 ounces coconut milk, unsweetened
03 -
2 cups rice, long grain
04 -
½ teaspoon allspice
05 -
2 cloves garlic, minced
06 -
¼ teaspoon cayenne
→ Vegetables & Fruits
07 -
15 ounces pineapple tidbits, drained (save juice)
08 -
¼ cup jalapeños, diced
09 -
1½ cups bell peppers, red and yellow, diced
10 -
¼ cup fresh cilantro, chopped
11 -
4.5 ounces green chiles, chopped
12 -
½ cup red onion, diced
13 -
1 tablespoon butter
# Instructions:
01 -
Add together rice, coconut milk, garlic, spices, and pineapple juice with enough water in a pot. Bring to a boil, cover, then cook 15-20 minutes till soft.
02 -
Warm the butter, toss in the onions and peppers, and cook for 2-3 minutes till they start to soften. Take off the heat.
03 -
Mix in the cooked rice, pineapple, green chiles, jalapeños, and cilantro with the vegetables. Stir everything thoroughly and adjust flavors as needed.
# Notes:
01 -
Works as both a main dish with added protein or a side.
02 -
Want more or less heat? Just tweak the chile amounts.
03 -
Add saved pineapple juice straight to the rice mix.