Caribbean Confetti Rice
User Reviews
4.8
Caribbean Confetti Rice
Description
This Caribbean Confetti Rice recipe cooks long-grain rice in a mixture of unsweetened coconut milk, pineapple juice, garlic, salt, allspice, and cayenne pepper to infuse subtle tropical and spicy flavors. The rice absorbs the liquids until tender with characteristic holes forming on the surface, indicating doneness.
In parallel, diced bell peppers and onions are lightly sautéed to soften without losing their bite. Once the rice is done, pineapple tidbits, green chiles, and jalapeños are combined with the vegetables before folding in the cooked rice and chopped cilantro. The seasoning layers create a complex blend of creaminess from the coconut milk, sweetness from pineapple, and a gentle heat from the peppers and spices.
This dish can serve as a standalone side or a base for grilled chicken or shrimp, adding color and flavor to meals. Its tropical-flavored rice works well in Caribbean-inspired or casual cooking contexts.
Ingredients
- 2 cups long grain rice
- 14 ounces coconut milk unsweetened
- 2 cloves garlic minced
- 1 1/2 teaspoon salt sea salt
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
- 1 1/2 cups bell pepper red and yellow, diced
- 1/2 cup red onion diced
- 15 ounces pineapple drained and juice reserved, canned tidbits
- 4.5 ounces green chile Old El Paso brand, chopped
- 1/4 cup jalapeño diced, sliced, brand: Old El Paso
- 1/4 cup cilantro chopped
Instructions
- 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 of 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 barely 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 or chicken on top!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 0.75c | |
| Calories | 330kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 594mg | 25% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 48.2mg | 54% |
| Calcium | 42mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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