Caribbean Confetti Rice

Ingredients:

• 2 cups long grain rice
• 14 ounces unsweetened coconut milk
• 2 cloves garlic, minced
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 1/2 cups diced bell pepper, red and yellow
• 1/2 cup diced red onion
• 15 ounces canned pineapple tidbits, drained and juice reserved
• 4.5 ounces Old El Paso Chopped Green Chiles
• 1/4 cup Old El Paso Sliced Jalapeños diced
• 1/4 cup chopped cilantro

Instructions:

1. 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.
2. 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.
3. 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!