Confetti Rice Dish (Print Version)
# Ingredients:
→ Base
01 -
1½ teaspoons sea salt
02 -
2 cloves minced garlic
03 -
2 cups long grain rice
04 -
14 ounces unsweetened coconut milk
05 -
¼ teaspoon cayenne pepper
06 -
½ teaspoon allspice
→ Vegetables & Fruits
07 -
¼ cup sliced jalapeños, diced
08 -
1½ cups diced red and yellow bell peppers
09 -
¼ cup chopped cilantro
10 -
15 ounces canned pineapple tidbits, drained (keep juice aside)
11 -
½ cup diced red onion
12 -
4.5 ounces chopped green chiles
13 -
1 tablespoon butter
# Instructions:
01 -
Mix rice, coconut milk, garlic, spices, and a mix of reserved pineapple juice and water in your pot. Bring it to a rolling boil, lower the heat, and let it cook covered for 15-20 minutes until soft.
02 -
In a large pan, melt the butter and cook the onions and peppers for 2-3 minutes, just until softened. Turn off the heat.
03 -
Mix the cooked rice and veggies gently with the pineapple, chile, jalapeños, and cilantro. Toss everything together and season to your liking.
# Notes:
01 -
Works great as a side or add protein for a full meal
02 -
Control the spice by reducing or increasing the amount of chiles
03 -
Use the juice from the pineapple when making rice