2       Cups Long Grain Rice

14     oz. Unsweetened Coconut Milk

14     oz. Water (to cook rice)

2       Cloves Garlic (minced)

1 1/2 tsp. Sea Salt

1/2    tsp. Allspice

1/4    tsp. Cayenne Pepper

1       Tbsp. Butter

1 1/2 Cups Bell Pepper, Red and Yellow (diced)

1/2    Cup Red Onion (diced)

1       (15 oz.) Can Pineapple Tidbits (drained, reserve juice)

1       Can (4.5 oz.) Old El Paso Chopped Green Chiles

1/4    Cup Old El Paso Sliced Jalapenos (diced)

1/4    Cup Cilantro (chopped)

Add the rice, coconut milk, garlic, salt, allspice, cayenne and reserved pineapple juice to a medium sauce pan. 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 heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form on the surface of the rice, about 15 to 20 minutes. Remove from the heat.

Meanwhile, add the butter to a large, deep skillet and set over medium heat. Add the diced bell pepper and onions. Saute for 2 to 3 minutes, to just barely soften them. Remove from heat and add the pineapple tidbits, Old El Paso green chiles and sliced jalapenos 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 topped with shrimp or chicken. Serves 8.