Caribbean Rice

4 Servings
249 Calories
2 grams fat
54 grams carbs
2 grams fiber
4 grams protein

To toast the coconut, cook it in a dry skillet over medium heat, shaking the pan often, for 2-3 minutes, or until fragrant and golden.


2 1/4 cups water
1 cup long-grain white rice
1 (8 ounce) can crushed pineapple packed in juice
2 limes
1 tablespoon packed light brown sugar
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 cup chopped sweet red peppers
1/2 cup diagonally sliced scallions
1/4 cup shredded coconut, toasted
salt
ground black pepper

Bring the water to a boil in a medium saucepan over high heat. Stir in the rice. Reduce the heat to medium-low, cover and cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Drain the pineapple and place 1/2 cup of the juice in a small saucepan. Transfer the pineapple to a large bowl. Discard the remaining pineapple juice.

Cut the limes in half and squeeze the juice into the saucepan with the pineapple juice. Discard the limes. Stir in the brown sugar, ginger, and garlic. Bring to a boil over high heat. Remove from the heat and let stand for 20 minutes.

Add the red peppers, scallions, and coconut to the pineapple. Fluff the rice with a fork and add to the bowl. Toss lightly to mix. Add the juice mixture. Toss to mix well. Season with the salt and black pepper to taste.