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I used to be addicted to Zatarain’s Caribbean rice, but lately I haven’t been using their products since I prefer to eat brown rice. I thought to myself, “How hard can it be?” As it turns out, on my first try, I proclaimed Rinabeana 1, Zatarain’s 0!
Drain the pineapple tidbits and save the juice. Pour coconut milk into a 2 cup measuring cup. Add enough pineapple juice to the coconut milk to make up 2 cups of liquid. Place liquid in a saucepan with a tight-fitting lid and bring to a boil. Add rice and flaked coconut if using, and return to boil. Cover and simmer for roughly 1 hour or until liquid is absorbed.
While rice is cooking, heat oil in a skillet over medium heat. Saute onion, peppers and garlic until tender. Add pineapple and herbs and season with salt and pepper. Continue simmering, with occasional stirring. When rice is nearly ready, add shrimp to the skillet and heat through. Combine rice and veggie mixture and serve.
Notes: There’s no reason you couldn’t use raw shrimp, as long as you add them at the right time to cook fully. Also, feel free to experiment with seasonings to your taste and/or up the heat quotient by adding jalapenos or red pepper flakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!