Arroz Caribe

Caribbean-Style Rice

Coconut milk, herbs, and spices give this rice a creamy texture and exotic flavor. It is a delicious accompaniment for grilled pork, poultry, or fish.


  • 2 to 3 tablespoons olive oil
  • ¾ cup finely chopped onion
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon bijol (annatto seed seasoning)
  • ¼ teaspoon ground cumin
  • 1 small cinnamon (canela) stick, or teaspoon ground cinnamon
  • cups long-grain white rice
  • ½ cup raisins
  • ½ cup chopped red bell pepper
  • 1 (13½-ounce) can unsweetened coconut milk
  • 1 tablespoon chopped fresh cilantro or parsley


Place the oil in a large saucepan over medium heat. Add the onion and sauté until translucent, 1 to 2 minutes. Stir in the salt, pepper, bijol, cumin, and cinnamon. Add the rice, raisins, and bell pepper and stir to coat with the oil.

Combine the coconut milk with enough hot water to make a total of cups liquid. Stir the liquid into the rice mixture and bring to a simmer, stirring, over high heat. Cover and reduce the heat to very low. Cook for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Fluff the rice with a fork, and serve sprinkled with cilantro.