Ingredients
- 2 cups Jasmine Rice, rinsed well
- 1 cup Full-fat Coconut Milk
- 3/4 Cup Vegetable Broth
- 1/4 Cup Pineapple Juice
- 1/2 teaspoon Sea Salt
- 1 Red Bell Pepper, diced
- 1-2 Jalapeños, thinly sliced
- 1 1/2 Cups Pineapple, chopped
- 1/4 Cup Green Onion, chopped
- 1/4 Cup Cilantro, minced
Instructions
- Add the rice, coconut milk, broth, pineapple juice, and sea salt to your Instant Pot. Place the lid on and set it to cook on high pressure for 5 minutes.
- When the time has elapsed, allow to natural release for 10 minutes. Remove the lid, fluff the rice with a fork and set aside for a few minutes to cool.
- Once the rice has cooled, fold in the chopped bell pepper, jalapeños, pineapple, green onion, and cilantro.
- Serve immediately.