In a medium saucepan, combine 1 cup of jasmine rice, 1 can of coconut milk, and 1 cup of water. Bring this mixture to a gentle boil over medium heat, keeping an eye on it to prevent overflow. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is tender and most of the liquid is absorbed.

While the rice is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once the oil is melted and shimmering, add 1 chopped onion. Sauté the onion for about 3-4 minutes until it turns translucent and fragrant.

Next, add 2 minced garlic cloves and 1 sliced green bell pepper, along with 1 sliced red bell pepper to the skillet. Stir and cook for 5-6 minutes until the peppers soften.

Sprinkle in ½ teaspoon of freshly ground black pepper, ½ teaspoon of salt, 1 teaspoon of turmeric powder, and optional red pepper flakes. Toss everything together in the skillet.

Once the rice is ready, gently fold it into the vegetable mixture in the skillet. Turn the heat to low and let everything meld together for about 2-3 minutes.

After everything is well combined, remove the skillet from heat and garnish with freshly chopped coriander leaves. Serve warm with lime wedges.