Recipe Background
It may not have all the colors of the visible light spectrum, but golly it comes close! Rainbow Rice is bursting with vibrant hues and equally vibrant flavors. The warm, delicately seasoned rice is paired with yellow tropical pineapple, bright red peppers, spicy green jalapeños, and a little cayenne seasoning for a touch more heat! Yes indeed, all that Rainbow rice is really missing is blue and purple, but hey! The flavor is perfect, so why worry?
It may not have all the colors of the visible light spectrum, but golly it comes close! Rainbow Rice is bursting with vibrant hues and equally vibrant flavors. The warm, delicately seasoned rice is paired with yellow tropical pineapple, bright red peppers, spicy green jalapeños, and a little cayenne seasoning for a touch more heat! Yes indeed, all that Rainbow rice is really missing is blue and purple, but hey! The flavor is perfect, so why worry?
Ingredients
- 2 cups long grain rice
- 1 (13.5-ounce) can unsweetened coconut milk
- 2 cloves garlic minced
- 1 1/2 teaspoons sea salt plus more, to taste
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 5 ounces canned pineapple tidbits drained and juice reserved
- 1 3/4 cups water
- 1 tablespoon butter
- 1 1/2 cups red and yellow bell peppers diced
- 1/2 cup red onions diced
- 1 (4-ounce) can chopped green chiles
- 1/4 cup jalapeños diced
- 1/4 cup cilantro chopped, plus more, whole leaves, to taste, for garnish
- pepper to taste
Directions
- In a medium pot over medium heat, add the rice, the coconut milk, the garlic, 1 1/2 teaspoons of the salt, the allspice, the cayenne, the reserved pineapple juice, and the water and stir well to combine.
- Cover the pot and bring the rice mixture to a boil.
- Stir the rice mixture and cover the pot again.
- Lower the heat and simmer the rice mixture until the rice absorbs the liquid and air holes form in the surface of the rice mixture, about 15-20 minutes.
- Transfer the pot from the heat.
- In a large, deep skillet over medium heat, melt the butter.
- Add the bell peppers and the onions and cook, while stirring, until just barely softened, about 2-3 minutes.
- Transfer the skillet from the heat.
- Add the pineapple tidbits, the green chiles, and the jalapeños to the pepper-onion mixture and stir to combine.
- Add the rice mixture to the skillet and toss well to combine.
- Add 1/4 cup of the chopped cilantro.
- Taste the rice mixture for seasoning and add the extra salt and the pepper, as needed.
- Garnish with the remaining whole cilantro leaves and serve.
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