El Sol Del Caribe Recipe
Make El Sol Del Caribe Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavorings
Toppings
Method
Preparation
- 1
- 2
Add the Rice
Stir in the Arborio rice, cooking for an additional 2 minutes until the rice is well-coated with the oil and slightly toasted.
- 3
Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth, stirring well. Bring to a gentle simmer.
Cooking
- 4
Simmer the Risotto
Reduce heat to low, cover the saucepan, and let it simmer for about 20 minutes, stirring occasionally, until the rice is creamy and tender.
- 5
Add Peppers and Seasonings
After 20 minutes, add the diced red bell pepper, frozen green peas, salt, black pepper, and cayenne pepper. Stir well and continue to cook for an additional 5 minutes.
- 6
Finish with Lime and Cilantro
Remove from heat and stir in the chopped cilantro and lime juice. Adjust seasoning to taste.
Serving
- 7
Plate the Dish
Spoon the creamy risotto onto serving plates.
- 8
Add Toppings
Top with sliced avocado and halved cherry tomatoes. Serve with lime wedges on the side for additional flavor.
