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!
Caribbean Confetti Rice
Yield: 8 servings
Prep Time:15 minutes
Cook Time:20 minutes
- 2 cups long grain rice
- 14 ounce can unsweetened coconut milk
- 2 garlic cloves, minced
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
- 1 1/2 cups diced red and yellow bell pepper
- 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
- 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 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 barley 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 of chicken on top!
Yield: 8 servings, Serving Size: 1/8th recipe
- Amount Per Serving:
- Calories: 308 Calories
- Total Fat: 11.1g
- Saturated Fat: 8.4g
- Cholesterol: 4mg
- Sodium: 488mg
- Carbohydrates: 48.2g
- Fiber: 2.5g
- Sugar: 7.6g
- Protein: 4.6g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.