Instructions:

Bring to boil: 2 cups long grain rice, 14 oz unsweetened coconut milk, 14 oz water, 2 garlic cloves (minced), 1 tsp salt, 1/2 tsp allspice, 1/4 tsp cayenne pepper. Reduce to simmer and cover. Cook for 15-20 minutes. In another skillet add 1 tbsp of olive oil. Sauté 1 1/2 cups diced red and yellow peppers and 1/4 cup diced red onion. Remove from heat. Add 15 oz drained canned pinapple, 4.5 oz of Old El Paso chopped green chilis, 1/4 cup Old El Paso sliced jalepeños. Combine with rice and chill. Serve cool garnished with fresh cilantro.