Tropical Coconut Rice with Pineapple & Peppers
Enjoy this colorful coconut-infused rice with juicy pineapple, sweet peppers, and a touch of mild heat. Ready in 35 minutes, it's a vibrant side dish full of Caribbean vibes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Airtight container
- Refrigerator
Ingredients
- 1½ teaspoons sea salt
- 2 cloves garlic, minced
- 2 cups rice, long grain
- ¼ teaspoon cayenne
- 14 ounces coconut milk, unsweetened
- ½ teaspoon ground allspice
- 4 1/2 ounces diced green chiles
- 1½ cups chopped red and yellow bell peppers
- 1 tablespoon butter
- ¼ cup diced jalapeños, sliced
- 15 ounces pineapple tidbits, drained (save juice)
- ¼ cup fresh cilantro, chopped
- ½ cup diced red onions
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