Tropical Island Coconut Pepper Rice That's Incredibly Easy
Experience the taste of paradise with this Island Coconut Pepper Rice, a vibrant, vegan, and gluten-free dish that is simple to prepare.
Equipment
- Medium saucepan
- Large skillet
Ingredients
For the Rice
- 1 cup Jasmine Rice Rinse to remove excess starch
- 1 can Coconut Milk Essential for creaminess
- 1 cup Water
For the Sauté
- 2 tablespoons Coconut Oil Can be replaced with olive oil
- 1 Onion Sauté until translucent
- 2 cloves Garlic Fresh, finely minced
- 1 Green Bell Pepper Can swap with red bell pepper
- 1 Red Bell Pepper
For Seasoning
- 1 teaspoon Black Pepper Adjust according to preference
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Red Pepper Flakes Optional for spice
For Garnishing
- 1/4 cup Cilantro Can be substituted with parsley
- 1 Lime Wedges For serving
Instructions
Preparation
- In a medium saucepan, mix jasmine rice, coconut milk, and water. Set over medium heat and bring to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender.
- In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté for 3–4 minutes.
- Add minced garlic, then green and red bell peppers. Cook for 5–6 minutes until softened.
- Mix in black pepper, salt, turmeric, and red pepper flakes, stirring to coat the vegetables.
- Gently fold the cooked rice into the skillet to infuse flavors.
- Maintain heat low for an additional 2–3 minutes, stirring occasionally.
- Remove from heat and sprinkle with fresh cilantro.
- Serve warm, accompanied by lime wedges.
Notes
Add a splash of coconut milk when reheating for extra creaminess. Store leftovers in an airtight container for up to 3–4 days in the fridge.