Coconut Milk Caribbean Rice

This is perhaps the best rice recipe I've ever made! It is spicy, but you can tame the spice by adding less of the cayenne pepper or eliminate the jalapenos or green chilies. I wouldn't recommend that, but if you can't take the heat, it's best to eliminate it from the recipe.

Ingredients
2 cups Jasmine rice
1 can coconut milk (full fat or reduced fat)
3 cloves garlic, crushed
1 tsp allspice
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1/2 tsp dried thyme
1 tsp salt
1 Tbsp butter, melted
1 1/2 cups red bell peppers, diced
1/2 cup jalapeno peppers, seeds removed, diced
1/2 cup onion (I used a mix of red and sweet onion)
4.5 oz can green chilies (undrained)
1 cup fresh pineapple, diced
1/2 cup chopped cilantro
dried unsweetened coconut (optional)
Pepper & Salt (to taste)

Instructions
Pour coconut milk into a measuring cup. Add water to make 3 cups of liquid. Add liquid, garlic, allspice, cayenne pepper, cinnamon, thyme and salt to a large sauce pan and bring to a boil. Add rice and bring back to a boil, stirring to mix. Turn heat to low and cover pan. Cook rice about 18 minutes or until liquid is absorbed.

While rice is cooking, place butter in a large nonstick frying pan. Saute' red peppers, jalapeno peppers and onion until tender. Add green chilies and heat until liquid is absorbed. Add pineapple and stir well. When rice is done, place rice into the frying pan and miss well to combine. Heat on medium low. You can keep it on the heat until ready to eat, but stir periodically. The rice will get crispy and brown (yummy). Just before serving, salt and pepper to taste and add the chopped cilantro. Serve with dried unsweetened (or toasted) coconut if desired.

This dish goes well with fish, shrimp, chicken or pork. It's a great side dish, but can also be a main dish if you stir in cooked protein. Absolutely delicious as leftovers too.