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Tropical Rice Dish

A fragrant one-pot Caribbean-inspired rice dish with coconut milk, pineapple, and savory spices that transforms ordinary weeknight dinners into a tropical escape.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1½ cups jasmine rice (or long-grain white rice)
  • 1 can (14 oz) coconut milk
  • 1½ cups chicken or vegetable broth
  • 1 cup fresh pineapple, diced (canned works too, drained)
  • 1 bell pepper chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp allspice
  • 1 tsp salt
  • 2 tbsp olive oil
  • ½ cup frozen peas
  • ¼ cup fresh cilantro, chopped
  • 2 green onions sliced

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. The oil should shimmer but not smoke. Add diced onion and bell pepper, cooking for 4-5 minutes until softened and the onion becomes translucent.
  2. Stir in minced garlic, cumin, paprika, and allspice. Cook for 30 seconds until incredibly fragrant - this brief toasting releases essential oils.
  3. Add rice to the pot, stirring gently to coat each grain with the aromatic oil mixture. Pour in coconut milk and broth, then add salt and diced pineapple. The liquid should cover the rice by about ½ inch. Bring to a gentle boil, then reduce heat to low and cover tightly.
  4. Simmer covered for 18-20 minutes without lifting the lid. Remove from heat and let stand 5 minutes - this resting period allows the rice to finish cooking in residual steam.
  5. Fluff rice gently with a fork, then fold in frozen peas, fresh cilantro, and green onions. The residual heat will cook the peas perfectly while keeping them bright green and slightly crisp.

Notes

Perfect for meal prep - double the batch and portion into containers for quick weekday lunches. Don't lift the lid during cooking to prevent unevenly cooked rice. Avoid light coconut milk as it lacks richness. Don't skip the 5-minute resting period. Store leftovers up to 4 days refrigerated or freeze up to 3 months. Reheat with splash of broth or coconut milk.