Caribbean Confetti Rice
Caribbean Rice Dishes
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.
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.
What’s in Confetti Rice?
With coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice all tossed in, the rice itself offers so much flavor and texture. All it needs is the “confetti” to give it that extra push in the right direction.
To start this confetti concoction bell peppers (i used yellow and red pepper) and onions are sauteed in butter until softened. You can add green bell pepper if you wanted the extra flavor.
More Jamaican Rice Ingredients
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.
Confetti Rice Balances Sweet and Savory
The last couple of ingredients added to this rice dish are pineapple, cilantro, salt, and pepper. Pineapple helps give more color, Caribbean-inspired flavor and essential texture while the cilantro, salt, and pepper enhance all the other flavors in the dish.
How to Make Caribbean Rice
- Add the long-grain 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 to medium-high heat and cover. Bring to a boil, then stir and lower the heat to a simmer. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice. Remove from heat. Fluff with a fork.
- Meanwhile, add the butter to a large deep skillet and set over medium heat. Add the diced bell peppers and onions. Sauté 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 it 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!
See The Recipe Card Below For How To Make Jamaican Rice. Enjoy!
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:
- Paleo Coconut Shrimp Recipe
- Perfect Herb Roasted Chicken Thighs
- Yucatán Garlic Butter Shrimp
- Healthy Caribbean Chicken Curry Sheet Pan Dinner
Storage and Reheating Instructions
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.
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!
More Rice Recipes!
- One-Pot Shrimp Black Bean Rice Skillet
- Hibachi Fried Rice
- 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
Check the printable recipe card below for the nutrition information on this side dish including calories, carbohydrates, protein, fiber, and calcium percentages.
Caribbean Confetti Rice
- 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
- 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!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.