The pineapple salsa’s sweet and slightly spicy flavor pairs perfectly with the coconut rice and reminds me of cuisine I’ve had during past tropical vacations!
You will need:
- 1 jar of Pineapple Salsa
- 1 cup diced red pepper
- 1 cup of peas (fresh or frozen) – I used fresh English Peas found in the fresh produce aisle.
- 1 cup of raw unsalted cashews (optional)
- 1 can of coconut milk
- 1 1/2 cups of white rice
- 1/2 cup water
How to prepare:
Add the rice to your rice cooker. Then add in the coconut milk and stir into the rice. Measure out 1 cup of Pineapple Salsa and add to rice cooker mixture. Stir in peas, nuts and diced red pepper. Once all is incorporated, add 1/2 cup of water and stir again. Whew! That is the extent of your hard work! Now here comes the easy part.
Set rice cooker to cook and all of the wonderful liquid and veggies will cook down without any additional fuss! It’s as easy as a summer day!
After rice has cooled a bit, serve and top with the remaining Pineapple Salsa. This recipe is a breeze to make on days where you are short on time, but don’t want to skimp on flavor. It also makes a great side dish with BBQ’d foods and Teriyaki Salmon!
