Description
Island Coconut Pepper Rice is a vibrant and flavorful tropical dish that combines creamy coconut rice with colorful bell peppers and sweet pineapple. Perfect for summer barbecues or cozy family dinners, this dish is not only visually appealing but also bursting with delicious flavors. The rich coconut milk pairs beautifully with the fresh vegetables and spices, creating a delightful side or satisfying main course. In just 35 minutes, you can whip up this easy-to-make recipe that will impress your family and friends.
Ingredients
Scale
- 2 cups white long grain rice
- 14 ounces plain coconut milk
- 1½ cups mixed yellow and red bell peppers (chopped)
- 15 ounces canned pineapple tidbits (drained)
- ¼ cup diced jalapeños
- 2 cloves garlic, finely chopped
- 1½ teaspoons sea salt
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne powder
- 1 tablespoon unsalted butter
- ½ cup finely chopped red onion
- 4.5 ounces chopped green chiles
- ¼ cup fresh cilantro (roughly chopped)
Instructions
- In a pot, combine the rice, coconut milk, garlic, sea salt, allspice, cayenne powder, and enough water to cover the mixture. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender.
- In a large frying pan over medium heat, melt butter and sauté the chopped bell peppers and onions for about 2-3 minutes until softened yet still crunchy.
- Fluff the cooked rice with a fork and add it to the frying pan with sautéed vegetables. Stir in drained pineapple chunks, green chiles, diced jalapeños, and fresh cilantro until well combined.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg