Island Coconut Pepper Rice Recipe

Introduction

Island Coconut Pepper Rice is a vibrant and flavorful dish that brings a taste of the tropics to your table. Creamy coconut milk infuses the rice, while colorful peppers and a touch of spice add exciting layers of flavor. It’s a perfect side or a light vegetarian main dish that’s sure to impress.

Ingredients

• 2 cups white long grain rice
• 14 ounces plain coconut milk
• 2 cloves garlic, finely chopped
• 1½ teaspoons sea salt
• ½ teaspoon ground allspice
• ¼ teaspoon cayenne powder
• 1 tablespoon unsalted butter
• 1½ cups mixed yellow and red bell peppers, chopped
• ½ cup finely chopped red onion
• 15 ounces canned pineapple tidbits, drained
• 4.5 ounces chopped green chiles
• ¼ cup diced jalapeños
• ¼ cup fresh cilantro, roughly chopped

Instructions

1. Step 1: In a pot, combine the rice, coconut milk, garlic, sea salt, allspice, cayenne powder, and enough water to cover the mixture (including reserved pineapple juice if saved). Bring to a boil, then reduce the heat to low, cover the pot, and cook for 15–20 minutes, or until the rice is soft and liquid is absorbed.
2. Step 2: While the rice cooks, melt butter in a large frying pan over medium heat. Add the chopped bell peppers and red onion, then sauté for 2–3 minutes until they are slightly softened but still vibrant.
3. Step 3: Once the rice is cooked, gently combine it with the sautéed vegetables, pineapple tidbits, chopped green chiles, and diced jalapeños. Fold in the fresh cilantro right before serving to keep its bright flavor.

Tips & Variations

• For a milder version, reduce or omit the jalapeños and cayenne powder.
• Try adding cooked shrimp or diced chicken for extra protein.
• Use fresh pineapple if available, but reduce the cooking liquid accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid, so adjust accordingly and check for tenderness.

Is this dish suitable for a vegan diet?

To make this recipe vegan, substitute the unsalted butter for a plant-based alternative or omit it entirely.

Island Coconut Pepper Rice Recipe

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★★★★★

4.7 from 73 reviews

Island Coconut Pepper Rice is a vibrant and flavorful dish that combines creamy coconut milk-infused rice with colorful bell peppers, spicy chiles, and sweet pineapple tidbits. This tropical-inspired recipe offers a perfect balance of savory, sweet, and spicy notes, making it an excellent side dish or a standout vegetarian main course.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Vegetarian

Ingredients

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Rice and Liquid

• 2 cups white long grain rice
• 14 ounces plain coconut milk
• Reserved pineapple juice from canned pineapple tidbits (enough to top with water)

Spices and Flavorings

• 2 cloves garlic, finely chopped
• 1½ teaspoons sea salt
• ½ teaspoon ground allspice
• ¼ teaspoon cayenne powder
• 1 tablespoon unsalted butter

Vegetables and Add-ins

• 1½ cups mixed yellow and red bell peppers, chopped
• ½ cup finely chopped red onion
• 15 ounces canned pineapple tidbits, drained
• 4.5 ounces chopped green chiles
• ¼ cup diced jalapeños
• ¼ cup fresh cilantro, roughly chopped

Instructions

1. Cook the Rice: In a pot, combine the white long grain rice, coconut milk, finely chopped garlic, sea salt, ground allspice, cayenne powder, and the reserved pineapple juice topped up with enough water to cover the rice. Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot. Let it cook gently for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed.
2. Sauté Vegetables: While the rice is cooking, melt the unsalted butter in a large frying pan over medium heat. Add the chopped red and yellow bell peppers along with the finely chopped red onion. Sauté the vegetables for 2 to 3 minutes until they become slightly softened but still retain some crunch and vibrant color.
3. Combine Ingredients: Once the rice is cooked and the vegetables are sautéed, transfer both to a large mixing bowl. Add the drained pineapple tidbits, chopped green chiles, and diced jalapeños to the mix. Gently fold all the ingredients together to combine evenly, then sprinkle the roughly chopped fresh cilantro over the top and mix delicately for a fresh finish. Serve warm.

Notes

• Adjust the amount of cayenne powder and jalapeños to suit your preferred spice level.
• Using fresh pineapple instead of canned tidbits can enhance the tropical flavor even more.
• This dish pairs beautifully with grilled meats or seafood for a complete island-inspired meal.
• For a vegan version, replace unsalted butter with coconut oil or a plant-based margarine.
• Ensure to rinse the rice under cold water before cooking to remove excess starch, which will help create fluffier rice.

Keywords: coconut rice, pepper rice, Caribbean rice dish, pineapple rice, coconut milk rice, spicy rice, vegetarian rice