Island Coconut Pepper Rice
A vibrant and flavorful dish featuring jasmine rice, coconut milk, and colorful bell peppers, perfect for a tropical twist in your meal.
Ingredients
Main Ingredients
- 1 cup jasmine rice A fragrant base that absorbs the creamy coconut goodness.
- 1 cup coconut milk Adds richness and a slight sweetness for enhanced flavor.
- 1 cup water Helps achieve the perfect texture while cooking the rice.
- 1 tablespoon coconut oil Infuses a tropical aroma as you sauté the vegetables.
- 1 medium onion Enhances the aromatic base for savory depth.
- 2 cloves garlic Provides a delicious garlicky kick that complements the rice.
- 1 teaspoon freshly ground black pepper Adds warmth and a subtle spice to the mix.
- 1 teaspoon salt Enhances the dish's overall flavors.
- 1 teaspoon turmeric powder Gives a beautiful golden hue while offering health benefits.
- ½ teaspoon red pepper flakes optional – For those who like an extra kick!
- to taste Fresh coriander leaves A bright, herbal note that freshens up each bite.
- to serve Lime wedges Squeeze over your rice for a refreshingly zesty finish.
Instructions
Preparation
- Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and fluffy.
- Remove from heat and let it sit, covered, for another 5 minutes.
Cooking
- While the rice is cooking, heat the coconut oil in a skillet over medium heat.
- Add chopped onion and garlic to the skillet and sauté until the onion is translucent.
- Stir in the green and red bell peppers, cooking them until they are slightly tender.
- Season with freshly ground black pepper, salt, turmeric powder, and red pepper flakes if using. Mix well.
- Fluff the cooked rice with a fork and then add it to the skillet with the sautéed vegetables, mixing everything together until well combined.
Serving
- Garnish the dish with fresh coriander leaves before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding water or coconut milk if needed. Feel free to substitute vegetables or proteins for a twist.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 1g
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