A Caribbean dish, full of flavor and color. A combination of long grained rice, cooked in coconut milk and pineapple juice. Then mixed with sautéed onions, crushed pineapple and an array of peppers. An excellent side for fish or chicken, or all by itself.
If you are not a fan of coconut milk, substitute in heavy cream and a teaspoon of sugar or honey.
Canned chilies and jalapenos can be used in place of fresh. Just add at the same time as the crushed pineapple. Leftovers can be stored in refrigerator for up to 5 days.
Makes 10-12 servings
Prep: 10 minutes
Cook: 20 minutes
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