Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Both my husband and I love it!! Definitely recommend
This meal (pleasantly) surprised me! I omitted all peppers except for the red bell, and it still had a ton of delicious flavors. I agree the Caribbean Green Sauce made the dish pop as did the roasted coconut and freshly squeezed lime as toppers that I wouldn’t omit.
I’m not a fan of cilantro or parsley. could Kale be substituted for those?
The kale would deliver the desired green color but it wouldn’t have the same flavor as the cilantro and parsley combo, and may even run the risk of giving the rice an earthy or vegetal taste. You could just omit the parsley and cilantro and add a few more scallions and a handful of baby spinach, which is softer and milder than kale. Let us know how it goes!
Delicious! I loved the Caribbean Green Sauce mixed with the rice. I didn’t have a Poblano or Fresno pepper, so I did substitute a little Jalapeno for some kick. Overall, the dish was very flavorful and filling.
Can you replace the rice with farro or riced cauliflower? If so what would be the recommended amount?
You definitely can replace the rice with any other whole grain of your choice. Use the same amount of grain to Green Sauce ratio (2 cups grains to 1/3 cup sauce). Riced cauliflower may not absorb the sauce quite as well, but it would probably still be tasty! Let us know how it goes.