Caribbean Confetti Rice

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cilantro
  • 4 1/2 oz El paso chopped green chiles, Old
  • 1/4 cup El paso sliced jalapenos, Old
  • 2 Garlic cloves
  • 15 oz Pineapple tidbits, canned
  • 1 1/2 cups Red and yellow bell pepper
  • 1/2 cup Red onion

• Canned Goods

  • 1 14 ounce can Coconut milk, unsweetened

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Sea salt

• Dairy

  • 1 tbsp Butter

Found on aspicyperspective.com

Ingredients

• 2 cups long grain rice
• 14 ounce can unsweetened coconut milk
• 2 garlic cloves, minced
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 1/2 cups diced red and yellow bell pepper
• 1/2 cup diced red onion
• 15 ounces canned pineapple tidbits, drained and juice reserved
• 4.5 ounces Old El Paso Chopped Green Chiles
• 1/4 cup Old El Paso Sliced Jalapeños, diced
• 1/4 cup chopped cilantro

Directions

• Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice to a medium sauce pot. Use the coconut milk can to add 14 ounces water to the rice. Stir well. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes. Remove from heat. Meanwhile, add the butter to a large deep skillet and set over medium heat. Add the diced bell peppers and onions. Sauté for 2-3 minutes, to just barley soften. Then remove from heat and add the pineapple tidbits, Old El Paso Green Chiles and Sliced Jalapeños to the skillet. Once the rice is tender and fluffy, dump it into the skillet and toss well to combine. Toss in the fresh chopped cilantro. Taste, then salt and pepper as needed. Serve warm as a side dish, or serve with shrimp of chicken on top!