Dairy-Free Caribbean Pineapple Rice
Bursting with tropical flavor and vibrant colors, Dairy-Free Caribbean Pineapple Rice is a delightful one-pan dish that's sure to transport your taste buds to an island paradise. This recipe combines fluffy jasmine rice and creamy coconut milk with juicy pineapple chunks, sweet and tangy red bell pepper, and hearty black beans for a satisfying, plant-based meal. Aromatic spices like allspice and cumin lend Caribbean flair, while fresh cilantro and scallions add a zesty finish. Ready in just 40 minutes, this wholesome and allergy-friendly dish is perfect as a standalone meal or a luscious side to your favorite grilled proteins. Whether you're hosting a tropical-themed dinner or enjoying a quiet night in, this dairy-free recipe is your ticket to a flavorful getaway.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 0.5 cups Canned coconut milk
- 1 cup Fresh pineapple chunks
- 1 medium Red bell pepper, diced
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 1 15-oz can Canned black beans, drained and rinsed
- 3 stalks Scallions, sliced
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Ground allspice
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Fresh black pepper
- 2 tablespoons Olive oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear; this removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice and 1 teaspoon of salt. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and water is absorbed. Remove from heat but keep the lid on to allow the rice to steam for another 5 minutes.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper to the skillet and sauté for about 5 minutes until slightly softened.
Stir in the pineapple chunks, black beans, scallions, ground allspice, and ground cumin. Cook for an additional 2 minutes, ensuring everything is well mixed and heated through.
Pour in the canned coconut milk and gently fold in to combine. Let simmer for a couple of minutes to let the flavors meld together.
Fluff the cooked rice with a fork and gently add it to the skillet with the other ingredients. Stir until the rice is well coated and heated through.
Season the mixture with fresh black pepper to taste and adjust salt if needed.
Remove from heat and sprinkle the chopped cilantro over the top before serving.
Serve the Dairy-Free Caribbean Pineapple Rice warm, either on its own or as a delightful accompaniment to your favorite Caribbean-inspired main dishes.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 38.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2519 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
