Caribbean Rice

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.

2. In a medium saucepan, combine the coconut milk and water. Bring to a simmer over medium heat.

3. In a separate large skillet, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

4. Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until fragrant.

5. Add the rinsed rice to the skillet and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.

6. Stir in the ground turmeric, ground cumin, ground cinnamon, chili powder, salt, and black pepper. Cook for another minute to toast the spices.

7. Carefully pour the simmering coconut milk and water mixture into the skillet with the rice and vegetables. Stir to combine.

8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.

9. Once the rice is cooked, gently fold in the black beans and diced pineapple. Cook for an additional 2-3 minutes until heated through.

10. Remove the skillet from the heat and stir in the chopped cilantro.

11. Serve the Caribbean Rice warm, garnished with additional cilantro and lime wedges on the side for a burst of fresh citrus flavor.