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Island Coconut Pepper Rice

Island Coconut Pepper Rice
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Island Coconut Pepper Rice is a vibrant, tropical dish that perfectly marries creamy coconut rice with colorful bell peppers and sweet pineapple. This recipe brings a burst of flavor to your table, making it ideal for any occasion, from casual weeknight dinners to festive summer gatherings. The delightful combination of spices adds just the right amount of heat, while the beautiful presentation makes it a standout side or main course. Easy to prepare and endlessly customizable, Island Coconut Pepper Rice will quickly become a favorite in your culinary repertoire.

Ingredients

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  • 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
  • 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)
  • 4.5 ounces chopped green chiles
  • ¼ cup diced jalapeños
  • ¼ cup fresh cilantro (roughly chopped)

Instructions

  1. In a pot, combine rice, coconut milk, garlic, sea salt, ground allspice, cayenne powder, and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Cook for 15–20 minutes until the rice is tender.
  2. While the rice cooks, melt butter in a large frying pan over medium heat. Sauté chopped bell peppers and red onion for 2–3 minutes until slightly softened.
  3. Once rice is cooked, fluff it with a fork and mix it into the sautéed vegetables along with drained pineapple chunks and jalapeños. Fold in freshly chopped cilantro before serving.

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