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–+ servings
Island Coconut Pepper Rice

Island Coconut Pepper Rice: A Taste of Tropical Bliss

Experience the vibrant flavors of Island Coconut Pepper Rice, a tropical delight with creamy coconut and sautéed peppers, perfect for quick weeknight dinners.
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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 swap with basmati or long-grain rice
  • 1 cup Coconut Milk Full-fat recommended for best results
  • 1 cup Water Adjust based on rice type
For the Vegetables
  • 2 tablespoons Coconut Oil Substitute with olive or vegetable oil if needed
  • 1 medium Onion Yellow or white onions are great choices
  • 2 cloves Garlic Minced
  • 1 medium Green Bell Pepper Any color bell pepper can be used
  • 1 medium Red Bell Pepper Orange bell peppers make a great alternative
For Seasoning
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste
  • 1 teaspoon Salt Customize based on preference
  • 1 teaspoon Turmeric Powder Optional
  • 1/2 teaspoon Red Pepper Flakes Optional, adjust based on spice tolerance
For Garnish
  • 1/4 cup Fresh Coriander Leaves Can substitute with parsley
  • 2 limes Lime Wedges For serving

Equipment

  • Medium saucepan
  • Large skillet
  • Spatula

Method
 

Steps
  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a gentle boil, then cover and reduce heat to low. Simmer for 15-20 minutes.
  2. In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and diced green and red bell peppers. Sauté for an additional 5-6 minutes until peppers are soft.
  4. Season the mixture with black pepper, salt, turmeric, and red pepper flakes, and cook for another minute.
  5. Fluff the cooked rice with a fork and add it to the skillet. Mix well to combine.
  6. Heat everything together for 2-3 minutes, stirring gently to combine flavors.
  7. Transfer to serving plates, garnish with coriander leaves, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 6gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 70mgCalcium: 2mgIron: 10mg

Notes

Rinse rice before cooking to prevent gumminess. Monitor the cooking rice to prevent overboiling. Store leftovers in airtight containers for up to 3 days, reheating with a splash of coconut milk.

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