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Heat a large sauté pan over medium heat, then add avocado oil, onions, and the whole pepper. Cook until onions are translucent and beginning to caramelize, then add green onions, garlic, and thyme. Stir and continue cooking until garlic is fragrant, about 2 more minutes.
Add water to the pan to deglaze, then taste for heat. Remove pepper now for mild rice that’s kid-friendly.
Add coconut milk, beans, salt and white pepper, ginger, and allspice. Stir frequently and bring to a gentle boil. Make sure the cauliflower rice is broken up in the bag, then add to the pan, stir, and return to a gentle boil. For medium heat rice, remove the whole pepper at this time.
Reduce heat to medium-low and cook uncovered until the cauliflower rice reaches preferred texture and most of the liquid has evaporated (about 15 minutes, depending on preference). Season with additional salt and pepper, to taste. For spicy rice, remove the whole pepper now.
If serving with our Baked Jerk Chicken, a light drizzle of the marinade reduction is excellent on the rice.