Description
A vibrant tropical coconut rice dish loaded with colorful bell peppers, warm spices, and fresh herbs. This quick vegetarian meal is fragrant, comforting, and perfect for easy weeknight dinners.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tbsp coconut oil
- 1 cup green bell pepper, sliced
- 1 cup red bell pepper, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp turmeric powder
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh coriander leaves, chopped
- Lime wedges for serving
Instructions
- In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until tender.
- Heat coconut oil in a skillet over medium heat. Sauté onion for 3–4 minutes until translucent.
- Add garlic and bell peppers, cooking 5–6 minutes until softened.
- Stir in black pepper, salt, turmeric, and red pepper flakes.
- Gently fold in cooked rice and mix well without mashing.
- Cook for 2–3 minutes to combine flavors.
- Garnish with coriander and serve with lime wedges.
Notes
- Add lime zest for extra freshness.
- Store leftovers in fridge or freezer.
- Use basmati or long-grain rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Tropical, Vegetarian