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!