Island Coconut Pepper Rice (Print Version)
# Ingredients:
→ Base
01 -
2 cups white long grain rice
02 -
14 ounces plain coconut milk
03 -
2 cloves garlic, finely chopped
04 -
1½ teaspoons salt from the sea
05 -
½ teaspoon ground allspice
06 -
¼ teaspoon spicy cayenne powder
→ Vegetables & Fruits
07 -
1 tablespoon unsalted butter
08 -
1½ cups yellow and red bell peppers, cut into small chunks
09 -
½ cup finely chopped red onion
10 -
15 ounces pineapple tidbits from a can, drained (keep the juice)
11 -
4.5 ounces green chiles, chopped up
12 -
¼ cup diced jalapeños from slices
13 -
¼ cup fresh cilantro, roughly chopped
# Instructions:
01 -
Put your rice in a pot with coconut milk, chopped garlic, all your spices, and saved pineapple juice topped up with water. Let it bubble up, then turn down heat and let it cook with the lid on for 15-20 mins until it's nice and soft.
02 -
Put butter in a pan until it melts, then throw in your peppers and onions. Cook them for about 2-3 mins until they're just getting soft but still have some bite. Take the pan off the heat when done.
03 -
Toss your pineapple chunks, green chiles and jalapeños into the veggie mix. Then fold in your fluffy cooked rice and fresh cilantro. Give it all a good mix and add any extra salt or spices you fancy.
# Notes:
01 -
Works great alongside meat or can be a meal on its own
02 -
Make it more or less spicy by changing how many chiles you add
03 -
Don't waste the pineapple juice - it goes right into cooking the rice