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–+ servings
Island Coconut Pepper Rice

Island Coconut Pepper Rice: Your Tropical Escape on a Plate

A vibrant vegetarian dish with jasmine rice, coconut milk, and bell peppers, perfect for a tropical escape.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Tropical, Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Can be substituted with basmati or long-grain rice.
  • 1 can Coconut Milk Use full-fat for richness.
  • 1 cup Water Necessary for cooking the rice.
For the Vegetables
  • 2 tablespoons Coconut Oil Can be substituted with olive oil or vegetable oil.
  • 1 whole Green Bell Pepper Can substitute with yellow bell pepper for sweetness.
  • 1 whole Red Bell Pepper May omit or increase green pepper if not available.
  • 1 whole Onion Yellow or white onion can be used.
  • 2 cloves Garlic Fresh garlic is recommended.
For Seasoning
  • 1 teaspoon Black Pepper Adjust quantity for desired spice level.
  • 1 teaspoon Salt Essential for seasoning; to taste.
  • 0.5 teaspoon Turmeric Powder Optional but enhances flavor.
  • 1 pinch Red Pepper Flakes Optional for added heat; adjust to taste.
For Garnish and Serving
  • Fresh Coriander Leaves For garnish.
  • Lime Wedges For serving; adds a zesty contrast.

Equipment

  • Medium saucepan
  • Large Skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, combine 1 cup of jasmine rice, 1 can of coconut milk, and 1 cup of water. Stir well to integrate the ingredients, then place the pan over medium heat.
  2. Once boiling, reduce the heat to low, cover the saucepan with a snug-fitting lid, and let it simmer for 15-20 minutes.
  3. While the rice cooks, heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 3-4 minutes until translucent.
  4. Introduce 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper to the skillet. Cook for another 5-6 minutes.
  5. Sprinkle in 1 teaspoon of black pepper, salt to taste, and 0.5 teaspoon of turmeric powder. Optionally, add a pinch of red pepper flakes.
  6. Gently fold the cooked jasmine rice into the skillet with the sautéed vegetables and cook on low heat for an additional 2-3 minutes.
  7. Remove from heat and garnish with fresh coriander leaves. Serve warm with lime wedges.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 12mg

Notes

Rinse jasmine rice before cooking for better texture. Adjust spice levels to personal preference.

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