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Caribbean Rice with Shrimp

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Level: Easy

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Description

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!

Ingredients

  • 1 can Pineapple Tidbits (20 Oz Can)
  • 1 can Coconut Milk (14 Oz Can)
  • 1 cup Long Grain Brown Rice
  • ¼ cups Unsweetened Flaked Coconut (such As Bob's Red Mill)
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Chopped
  • 2-½ whole Bell Peppers (I Like To Use One Green, And Half Each Of Red, Orange, And Yellow), Seeded And Chopped
  • 5 cloves Garlic, Minced
  • 1 teaspoon Basil
  • 1 teaspoon Parsley
  • 12 ounces, weight Cooked Shrimp (I Use Frozen/Thawed, With The Tails Removed)

Preparation

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.

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