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Island Coconut Pepper Rice

Island Coconut Pepper Rice: A Tropical Twist on Comfort Food

Island Coconut Pepper Rice delivers vibrant tropical flavors in a creamy, gluten-free dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Caribbean, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Look for high-quality long-grain for the best texture.
  • 1 can Coconut Milk Adds richness and a slight sweetness.
  • 1 cup Water Helps achieve the perfect texture.
For the Vegetables
  • 2 tablespoons Coconut Oil Infuses a tropical aroma.
  • 1 whole Green Bell Pepper Provides bright crunch.
  • 1 whole Red Bell Pepper Adds sweetness.
  • 1 whole Onion Enhances the aromatic base.
  • 3-4 cloves Garlic Delivers a delicious garlicky kick.
For Seasoning
  • 0.5 teaspoon Black Pepper Adds warmth.
  • 1 teaspoon Salt Enhances overall flavors.
  • 0.5 teaspoon Turmeric Powder Gives a beautiful golden hue.
  • optional Red Pepper Flakes For those desiring extra heat.
For Garnish
  • a handful Fresh Coriander Leaves Provides herbal freshness.
  • 2 whole Lime Wedges For a zesty finish.

Equipment

  • medium saucepan
  • Large skillet

Method
 

Preparation
  1. In a medium saucepan, combine 1 cup of jasmine rice, 1 can of coconut milk, and 1 cup of water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  2. Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until translucent.
  3. Add 3-4 cloves of minced garlic, 1 sliced green bell pepper, and 1 sliced red bell pepper to the skillet. Cook for 5-6 minutes until softened.
  4. Sprinkle in ½ teaspoon of black pepper, 1 teaspoon of salt, ½ teaspoon of turmeric powder, and optional red pepper flakes. Stir thoroughly.
  5. Fold the cooked jasmine rice into the skillet with the sautéed vegetables, mixing for 2-3 minutes over low heat.
  6. Garnish with chopped fresh coriander leaves and serve warm with lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 6gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of coconut milk to maintain creaminess.

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