Fragrant tender Caribbean Confetti Rice, a vibrant side dish for all your spring and summer get-togethers!
I’d rather eat rice than just about any other carby dish I can think of.
Its sweet nutty aroma and fluffy texture makes it an appealing platform for all sorts of seasonings and toppings.
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, Caribbean Confetti Rice. Its sweet tropical essence combined with colorful veggies and spice make it a thrill to the tastebuds at any temperature.
In fact, I’ll even eat it cold, straight out of the fridge!
Caribbean Confetti Rice is a marvelous side dish this time of year to serve with all your grilled proteins.
With coconut milk, allspice, pineapple chunks, garlic and sweet bell peppers all tossed in, the rice itself offers so much flavor and texture, you can throw a few shrimp or a grilled chicken breast on top for a complete meal that dazzles.
Yet what really makes the flavor pop is the addition of sweet and smoky Old El Paso Green Chiles and Sliced Pickled Jalapeños.
With fresh jalapeños, you never really know what you are going to get.
They can range from bland as white bread with absolutely no flavor, to hotter than hades, all in the same grocery store batch. Because of this, Old El Paso Pickled Sliced Jalapeños are a great option, providing a slightly more predictable tangy and spicy bite to the rice.
I have no doubt this Caribbean Confetti Rice recipe will become an instant family favorite.
It not only makes a great potluck dish, it’s 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.
Caribbean Confetti Rice will be on our regular monthly menu from hear on out. Try it with our healthy baked pina colada shrimp!
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