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–+ servings
Island Coconut Pepper Rice

Tropical Island Coconut Pepper Rice for a Flavorful Twist

Savor the exotic taste of Island Coconut Pepper Rice, a delightful vegetarian dish bursting with tropical flavors for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice can substitute with basmati or long-grain rice
  • 1 cup Coconut Milk ensure full-fat for thick texture
  • 1 cup Water adjust based on rice variety
For the Vegetables
  • 2 tablespoons Coconut Oil can substitute with olive or vegetable oil
  • 1 medium Onion finely chopped, yellow or white works
  • 2 cloves Garlic minced, fresh garlic is best
  • 1 medium Green Bell Pepper diced, can swap for any color
  • 1 medium Red Bell Pepper diced, can replace with orange or yellow
For Seasoning
  • ½ teaspoon Freshly Ground Black Pepper adjust for more heat if desired
  • 1 teaspoon Salt adjust to taste
  • ½ teaspoon Turmeric Powder for color and earthy flavor
  • Optional Red Pepper Flakes increase for spiciness
For Garnishing
  • ¼ cup Fresh Coriander Leaves chopped, can substitute with parsley
  • 1 lime Lime Wedges for a zesty accent

Equipment

  • medium saucepan
  • skillet
  • fork

Method
 

Preparation Steps
  1. In a medium saucepan, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 1 cup of water. Stir well to ensure even distribution, then bring to a gentle boil over medium heat.
  2. Once boiling, reduce the heat to low and cover to gently simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  3. In a skillet, heat 2 tablespoons of coconut oil over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
  4. Add 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5-6 minutes until peppers are soft.
  5. Season with ½ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon turmeric, and optional red pepper flakes. Stir well and cook for an additional minute.
  6. Once the rice is cooked, fluff it with a fork and gradually combine it with the sautéed vegetables, mixing gently.
  7. Heat the mixture on low for 2-3 minutes to marry the flavors together.
  8. Remove from heat, sprinkle with chopped fresh coriander leaves, and serve warm with lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 1.5mg

Notes

Ensure to rinse the jasmine rice before cooking for fluffier results. Adjust spices according to your preference. Use fresh ingredients for enhanced flavor.

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