Ingredient!
2 cups long grain rice
14 ounce can be unsweetened coconut milk
2 garlic cloves, minced
1 1/2 teaspoon of sea salt
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 1/2 cups diced red and yellow bell pepper
1/2 cup diced red onion
15 grams of canned pineapple snacks, drained and juice reserved
4.5 ounces Old El Paso Chopped Green Chiles
1/4 cup old El Paso cut Jalapenos into cubes
1/4 cup chopped coriander
Preparation!
Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne pepper and reserved pineapple juice to a medium-sized sauce pot. Use the coconut milk can to add 14 grams of water to the rice. Stir well. Put on medium heat and cover. Bring to the boil, stir and lower the heat. Cover and let the rice boil until the liquid is absorbed and air holes form on the surface of the rice, about 15-20 minutes. Remove from the heat.
Meanwhile, add the butter to a large deep frying pan and put on medium heat. Add the diced peppers and onions. Bake for 2-3 minutes to soften barley. Then remove it from the heat and add the pineapple dishes, Old El Paso Green Chiles and Sliced ​​Jalapenos to the pan.
Once the rice is soft and fluffy, throw it in the pan and throw well to combine. Throw in the fresh chopped coriander. Taste, then salt and pepper if needed. Serve hot as a side dish or serve with chicken shrimp on top!