Ingredient!
2 cups long grain rice
14 ounces can unsweetened coconut milk
2 garlic seeds, chopped
1 1/2 teaspoon sea salt
1/2 tsp allspice
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 1/2 cups dice red and yellow pepper
1/2 cup diced red onion
15 ounce can of pineapple, drained and juice reserved
4.5 ounces Old El Paso Chopped Green Chiles
1/4 cup Old El Paso Sliced ​​Jalapeno dice
1/4 cup chopped coriander
Preparation!
Add rice, coconut milk, garlic cake, salt, allspice, cayenne and reserved pineapple juice to a medium sauce pot. Use the coconut milk jar to add 14 ounces of water to the rice. Stir well. Set over medium heat and cover. Boil, 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, approx. 15-20 minutes. Remove from heat.
Meanwhile, add the butter to a large deep frying pan and set over medium heat. Add diced bell pepper and onion. Saute for 2-3 minutes, to just barley soften. Then remove from heat and add the pineapple bone, Old El Paso Green Chiles and sliced ​​Jalapenos to the skillet.
When the rice is tender and fluffy, dump it in the skillet and grease well to combine. Toss in the fresh chopped coriander. Then taste salt and pepper as needed. Serve warm as a side dish, or serve with chicken grits on top!