Exotic Polynesian Vegetarian Dinner Feast: Aromatic Coconut-Lime Rice, Grilled Pineapple Salsa, and Stuffed Avocado Boats

Allergens

N/A

Ingredients

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 1 tbsp lime zest
• 3 tbsp lime juice
• 2 cups pineapple, chopped
• 1 red onion, finely diced
• 1 cup cilantro, chopped
• 3 avocados, halved and pitted
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a large saucepan, combine the jasmine rice, coconut milk, water, lime zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and let it stand covered for 5 more minutes. Fluff with a fork and set aside.
2. In a medium bowl, combine chopped pineapple, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
3. Preheat grill or grill pan over medium high heat. Brush the cut side of avocado halves with olive oil and season with salt and pepper. Grill for 2 3 minutes until heated through and slightly charred. Remove from the grill and set aside.
4. To assemble, scoop a generous portion of coconut lime rice onto each avocado half. Top with a dollop of black beans, then spoon the grilled pineapple salsa over the top. Garnish with additional cilantro leaves and enjoy!

Chef’s Insight

The combination of flavors and textures creates an unforgettable dining experience that transports you to a tropical paradise.

Notes

Use fresh ingredients for the best flavor and texture.