Description
Elevate your weeknight dinners with Island Coconut Pepper Rice, a vibrant and flavorful dish that seamlessly combines creamy coconut milk with the fresh crunch of bell peppers and aromatic spices. This tropical-inspired rice can be served as a delightful side or a satisfying main course, perfect for busy evenings or festive gatherings. In just under 30 minutes, you can enjoy this easy-to-make recipe that promises to transport your taste buds straight to paradise.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 cup chopped bell peppers (mixed colors)
- 1 medium onion, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of half a lime
- 1 tablespoon cooking oil (e.g., olive or vegetable oil)
- Salt, to taste
Instructions
- Rinse jasmine rice under cold water until the water runs clear. This helps prevent stickiness.
- In a medium saucepan over medium heat, add oil and sauté diced onion and chopped bell peppers for about 5 minutes until soft.
- Stir in the rinsed jasmine rice with the sautéed vegetables for about 1 minute.
- Add coconut milk and water; stir well to combine and season with salt.
- Bring to a boil over high heat, then reduce heat to low and cover tightly. Simmer for 15-20 minutes until liquid is absorbed.
- Fluff rice with a fork, then mix in lime juice and chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg