Caribbean rice

Adapted from A Spicy Perspective website

We LOVE Caribbean rice and we used to have it alot when we lived in Florida but since moving, we have had trouble finding it (the boxed kind). But we found a fish recipe that was screaming for a Caribbean rice side. I found a recipe that I thought would work and changed it up a bit to fit what I had at the house. It has a tropical flavor with a hint of spice. It was THE BEST rice I've had! We will definitely have this more often. 

What you'll need: 

2 c. rice (long grain or Minute rices works)
2 Tbs. Cream d'Coconut
2 c. water
2 cloves minced garlic, 
1 1/2 tsp. sea salt
1/2 tsp. allspice
1/4 tsp. cayenne pepper
1 Tbs. butter
1 1/2 c. diced bell pepper (red and yellow)
1/2 c. diced red onion
1 c. diced pineapple (reserve juice)
4 oz. can chopped green chilis
1/2 finely diced jalepeno
1/4 c. chopped cilantro

What you'll do: 

Add the rice, cream d'coconut, garlic, salt, allspice, cayenne, any pineapple juice you have, and 2 c. water. Stir well. Bring to a boil, cover and cook until the liquid is absorbed and remove from heat. 

Meanwhile, add the butter to a skillet over medium heat. Add the peppers and onions. Saute for 2-3 min. until just softened. Remove from heat and add the pineapple, green chilis and jalepeno. Add to the rice and toss to combine. Stir in the cilantro. Enjoy! 

Grilled fish and tropical salsa

Adapted from EatingWell website.

I didn't get a picture of dinner tonight but I wanted to post this because it was just so good! The recipe calls for Salmon but we have Halibut left over from Alaska last summer so that what we used. We also didn't grill the halibut because we didn't feel like firing it up, so I just broiled the fish. But, OH MY, was dinner good tonight! This salsa would be amazing with grilled shrimp, chicken, or pork. We served it with Caribbean rice as well. 

What you'll need: 

1 lb fish fillet (or shrimp, chicken, or pork)
2 c. coarsely chopped fresh pineapple
1 c. coarsely chopped fresh mango
1/2 c. chopped bell peppers (red, orange, yellow, or green...or a combo)
1/4 c. finely chopped red onion
1/2 tsp. finely shredded lime peel (I didn't have a good lime, so I omitted this)
3 Tbs. lime juice, divided
1 small jalapeno, finely chopped
2 Tbs. chopped cilantro
1/2 tsp. chili powder
1/4 tsp. salt
1 Tbs. avocado oil
1/2 tsp. pink Himalayan salt
pinch of cayenne pepper


What you'll do:

Salsa: combine the pineapple, mango, bell pepper, red onion, 2 Tbs. lime juice, chili pepper, and 1 Tbs. cilantro in a bowl. Set aside and let the flavors marry. 

Fish: Rinse the fish and pat it dry with paper towels. Rub the fish with avocado oil and sprinkle with Himalayan salt. In a small bowl, combine the lime peel, 1 Tbs. lime juice, 1 Tbs. cilantro, chili powder, salt, and cayenne pepper. At this point, you can grill or broil the fish for 8-12 min. or until the fish flakes easily with a fork. Top with salsa and Caribbean rice.