Caribbean Rice
by Sommer Collier — last updated on Apr 23, 2025 
Our Confetti Caribbean Rice Recipe is a fragrant coconut rice recipe loaded with chiles, sweet peppers, pineapple, cilantro, and spices. Easy to make and so delicious.
What is Confetti Rice?
Confetti rice is a fluffy rice dish made with coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice all tossed in, to offer big flavor and texture. All it needs is the “confetti” to give it that extra push in the right direction. The confetti concoction is made with colorful bell peppers and onions, sautéed in butter until softened. Who knew veggies could be so fun!
Sommer’s Recipe Notes
Our “Confetti” Caribbean Rice Brings the Party!
Today, I have for you a delicious Caribbean Confetti Rice Recipe… I’d rather eat rice than just about any other carby dish I can think of. Its sweet, nutty aroma and fluffy texture make it an appealing platform for all sorts of seasonings and toppings.
Most of my very favorite meals include rice in some fashion… Thai fried rice, Korean Bibimbap, Hungarian Chicken Paprikas. I could go on and on.
Rice dishes make great party or potluck options because they are usually just as tasty at room temperature as they are hot. That is definitely the case with today’s recipe. Its sweet tropical essence combined with colorful veggies and spices makes it a thrill to the tastebuds at any temperature.
Caribbean Rice is a marvelous side dish to serve with grilled proteins like Grilled Blackened Chicken, Grilled Blackened Mahi Mahi, and Bavette Steak (Flap Meat Steak)!
Caribbean Rice Ingredients
- Long grain rice
- Unsweetened coconut milk
- Garlic, minced
- Sea salt
- Allspice
- Cayenne pepper
- Butter
- Diced green bell pepper, red pepper, and yellow pepper
- Diced red onion
- Canned pineapple tidbits, drained, and juice reserved
- Chopped green chiles
- Pickled jalapeños, diced
- Cilantro
How to Make Caribbean Rice
Find the full Caribbean Rice recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
Not only is this Confetti Caribbean Rice mix colorful it is also full of fabulous flavor. Here are some of our favorite main dishes to make with this rice recipe:
Frequently Asked Questions
This confetti rice recipe is the perfect balance between sweet and savory. The pineapple and coconut milk are just slightly sweet which perfectly balances the garlic, bell peppers, onions and jalapeños.
Yes! This confetti rice recipe is naturally gluten-free and vegan, since it is made with coconut milk to get that creamy texture!
I have no doubt this Gluten Free Caribbean Confetti Rice recipe will become an instant family favorite.
It not only makes a great potluck dish, but it’s also a fantastic leftover as well. My kids took it to school for lunch for several days in a row, then mourned its disappearance after it was gone. I love sending them off with healthy (leftover) dishes loaded with flavor and goodness, rather than PB&J every day.
To store the leftover Jamaican coconut rice, store in an airtight container in the fridge for up to 4 days. Reheat in the microwave until piping hot!
Caribbean Rice will be on our regular monthly menu from here on out.
More Rice Recipes!
- One-Pot Shrimp Black Bean Rice Skillet
- Hibachi Fried Rice
- Roasted Cauliflower Rice
- Chipotle Rice (Copycat Recipe)
- 4-Ingredient Spanish Rice Recipe
- Mushroom Rice Pilaf
- Cheesy Enchilada Rice
- Buffalo Chicken and Rice Skillet
- Triple Pork Fried Rice
- Best Jamaican Rice (Peas and Rice made with red kidney beans)
- Butter Rice from Lauren’s Latest
Caribbean Confetti Rice
Video
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
- 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.
- 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.
- 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!
Nutrition
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
You must rinse the rice until the water turns clear to prevent a mushiness mess for everyone whose rice out to sticky. That is an authentic tip that was missed in this recipe.
Very good combination of flavors but ours came out a little sticky. I now see that others said to reduce the water a little to help with the stickiness. However, we only had instant rice so that’s what we used – could that have made it sticky rather than fluffy? Thanks!!