Source: A Spicy Perspective | Serves: 4 | Time: 35 min
Changes: used vegan butter; used more bell pepper; used orange juice instead of pineapple juice; skipped pineapple chunks; skipped chiles
Ingredients
1 cup long grain #rice
1 cup unsweetened coconut milk
1 cup water
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon allspice
Dash of teaspoon cayenne pepper
1/4 cup orange juice
1 tbsp vegan butter
1 1/2 cups diced bell pepper, red and yellow
1/4 cup diced red onion
1 small jalapeno, diced
2 tbsp chopped cilantro
S&P, to taste
Instructions
Add the rice, coconut milk, water, garlic cloves, salt, allspice, cayenne, and orange juice to a medium sauce pot. 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, onions and jalapenos. Sauté for 2-3 minutes, to just barely soften.
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.