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Island Coconut Pepper Rice Recipe

Island Coconut Pepper Rice Recipe
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★★★★★

4.9 from 26 reviews

Island Coconut Pepper Rice is a vibrant and flavorful Caribbean-inspired dish that combines fluffy long grain rice with creamy coconut milk, aromatic spices, sautéed colorful bell peppers, sweet pineapple tidbits, and a kick of spicy chiles and jalapeños. This tropical rice dish features a perfect balance of sweet, spicy, and savory flavors, ideal as a side or a light main course.

Ingredients

Scale

Rice and Base

  • 2 cups white long grain rice
  • 14 ounces plain coconut milk
  • 2 cloves garlic, finely chopped
  • 1½ teaspoons sea salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne powder
  • Water as needed (to top off the liquid)

Vegetables and Mix-ins

  • 1 tablespoon unsalted butter
  • 1½ cups mixed yellow and red bell peppers, chopped
  • ½ cup finely chopped red onion
  • 15 ounces canned pineapple tidbits, drained (reserve the juice)
  • 4.5 ounces chopped green chiles
  • ¼ cup diced jalapeños
  • ¼ cup fresh cilantro, roughly chopped

Instructions

  1. Cook the Rice: In a pot, combine the 2 cups of white long grain rice, 14 ounces of plain coconut milk, 2 finely chopped garlic cloves, 1½ teaspoons sea salt, ½ teaspoon ground allspice, and ¼ teaspoon cayenne powder along with the reserved pineapple juice and enough water to cover the rice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes until the rice is soft and fully cooked.
  2. Sauté Vegetables: While the rice is cooking, melt 1 tablespoon of unsalted butter in a large frying pan over medium heat. Add the chopped yellow and red bell peppers and the finely chopped red onion. Sauté the vegetables for 2 to 3 minutes until they become slightly softened but still retain some crunch and vibrant color.
  3. Mix Together: Once the rice is cooked and the vegetables are sautéed, combine them in a large bowl. Add the drained pineapple tidbits, 4.5 ounces chopped green chiles, ¼ cup diced jalapeños, and gently fold in ¼ cup roughly chopped fresh cilantro. Mix all ingredients thoroughly but carefully to retain the texture of the components. Serve warm.

Notes

  • Reserve the juice from the canned pineapple and use it to supplement the cooking liquid for the rice to enhance the tropical flavor.
  • Adjust the amount of jalapeños and green chiles according to your preferred heat level.
  • Use unsalted butter to control the overall saltiness in the dish.
  • This rice dish pairs wonderfully with grilled seafood or jerk chicken.
  • For a vegan version, substitute the butter with coconut oil or a plant-based margarine.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated with a splash of water or coconut milk to maintain moisture.

Nutrition

Keywords: coconut rice, Caribbean rice recipe, tropical rice, pineapple rice, spicy rice dish, bell pepper rice, easy rice side dish

Find it online: https://bakedbylisa.com/island-coconut-pepper-rice-recipe/