Ingredient ! 2 cups long grain rice. 14 ounce can unsweetened coconut milk. 2 garlic cloves, minced. 1 half teaspoon sea salt.
half teaspoon allspice. one by four teaspoon cayenne pepper. 1 tablespoon butter. 1 half cups diced red and yellow bell pepper.
half cup diced red onion. 15 ounces canned pineapple tidbits, drained and juice reserved. 4.5 ounces Old El Paso Chopped Green Chiles. one by four cup Old El Paso Sliced Jalapenos diced. one by four cup chopped cilantro.
Preparation ! 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 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. Saute for 2-3 minutes, to just barley soften. Then remove from heat and add the pineapple tidbits, Old El Paso Green Chiles and Sliced Jalapenos to the skillet.