Island Rice Pilaf
Transport your taste buds to the tropics with this vibrant Island Rice Pilaf, a flavorful fusion of sweet and savory ingredients that’s as satisfying as it is beautiful. Made with fluffy long-grain rice simmered in rich coconut milk and broth, this dish is infused with aromatic garlic, ginger, and a hint of warm turmeric. Bursting with juicy pineapple chunks, tender red bell pepper, and fresh green onions, each bite delivers a delightful balance of textures and flavors. A garnish of toasted coconut flakes and fresh cilantro adds the perfect finishing touch, making this pilaf a show-stopping side dish or a standout vegetarian entrée. With only 10 minutes of prep time and a tropical twist, this easy rice pilaf is an irresistible go-to for weeknight dinners or festive gatherings. Perfect for those seeking island-inspired recipes, coconut rice dishes, or fruit-infused sides!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 cup unsweetened coconut milk
- 1.5 cups chicken or vegetable broth
- 1 cup pineapple chunks
- 1 medium red bell pepper, diced
- 3 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup toasted coconut flakes (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a large saucepan, heat the coconut oil over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the saucepan. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the turmeric, salt, and black pepper. Cook for another 30 seconds to toast the spices.
Add the rinsed rice to the saucepan and stir to coat the grains in the spice mixture.
Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Gently fluff the rice with a fork and stir in the pineapple chunks and sliced green onions.
Transfer the pilaf to a serving bowl. Garnish with toasted coconut flakes and chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 26.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 957 mg | 20% | |
*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.
